I love pickled jalapeño peppers and have been on a mission to find organic ones at our local markets with no success. Thankfully, my last visit to the farmer’s market I found fresh organic jalapeño peppers and immediately was so excited to bring a basket home. So, I decided to make my own which is so simple, fast, and easy. This recipé is for refrigerator pickled jalapeños. A jar will keep in your refrigerator for several months!
12-14 organic jalapeños – cleaned and sliced thinly (approx. 1/8’’)
2 cups water
2 cups distilled organic white vinegar
2 tbs fine sea salt
2 tbs cane sugar
2 cloves of garlic minced
Sterilize a pint jar and lid in boiling water. Remove and let dry on a rack.
In a medium saucepan bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic, stir and remove from the heat.
Allow to set for approx. 15 minutes.
Using a slotted spoon to gently pack the peppers in the jar, (they can be packed in pretty tight).
Top with brine and more peppers as needed. Leave about 1/2’’ space at the top of the jar.