Quickie Pickling

You‘ll be amazed how quick and easy this is, not to mention cheaper and cleaner than store-bought.

The kids wipe out a jar of pickles in days. They’ve come to enjoy (and be proud of) chopping the cucumbers.

I make a giant jar of the these pickled jalapenos monthly to bring the heat to sandwiches, pizza, scrambles, salads, nachos and tacos, cheese plates…!

INGREDIENTS

• 15 to 20 large jalapeños, sliced, stems discarded
• 2 garlic cloves, smashed and peeled
• 1 cup distilled white vinegar
• 1 cup filtered water
• 4 tablespoons sugar (optional as it is for flavoring)
• 2 tablespoons kosher salt

INSTRUCTIONS

1. In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
2. Heat to a boil, stirring to dissolve the sugar and salt. Add the sliced jalapenos pressing down to submerge under liquid. Remove from heat and let sit for 10-15 min.
3. Use tongs to transfer into a clean jar. Ladle the juice over top. Let cool at room temperature before refrigerating.