Pickled Jalapeńo Peppers

You’ve picked plenty of peppers, and this procedure provides a painless path from a pile of peppers to perfect pickled peppers!

Unfortunately the pickled peppers won’t be this beautiful shade of green….

Pickled Jalepeńo (or other) Peppers

Makes one quart jar

• 20-ish jalapeńo or similar pepper (banana peppers work great)

• 2-5 garlic cloves, smashed

• 1 cup distilled white vinegar

• 1 cup water

• 2 tablespoons kosher salt

Slice up those peppers, and discard (compost!) the stem. While you’re doing that, put vinegar, water, and salt on the stove and bring to a boil. Stir it to make sure the salt dissolves.

When the brine is boiling, carefully put in all the sliced peppers and garlic, stir, and remove from heat. Let everything sit for about 15 minutes so they can get to know each other better.

Get a clean glass quart jar (and a canning funnel if you have one), and use some tongs or a fork to put all the peppers and garlic in the jar. Pack them down tight — they should all fit. Then carefully pour the brine over the peppers until the jar is full. Let it cool to room temperature, put a lid on it, and put it in the fridge.

These are ready to eat after those 15 minutes are up — they’ll be spicy as well as hot, but they’ll mellow out a bit as they sit in the fridge. They’ll keep for weeks in the fridge as long as the peppers are under the brine.

This is not a canning recipe, so the jar will not be shelf stable. You’ll find everything you ever wanted to know about canning here.