Pickled Jalapeno

We really enjoy eating pickled jalapenos.  We love to top pizzas, sandwiches and most Mexican food with them!  Pickled jalapenos give a little kick without being too overwhelming.  Growing up, my parents would use jalapenos from the garden and pickle them in a vinegar water solution. Now that it is warmer we have started to grow our own jalapeno plant but it is too soon for us to have actual peppers. So I grabbed a bunch from the grocery store and used these for pickling.

The Players:

• 3/4 cup water
• 3/4 cup white vinegar
• 1/2 tsp salt
• 5-6 large jalapenos sliced (seeded for less heat) 

The Game Plan:

Place sliced jalapenos in a glass jar (mason jar).

In a medium pot add all ingredients and bring to a boil on high heat. 

Once it is brought to a boil, take off heat. 

Pour the hot solution into the jar, enough to cover the jalapenos. Leave the jar open for about 30 minutes or so, to let cool. 

Once cooled place lid on, however do not seal too tightly right away (the trapped heat will make it hard to open, so wait to tighten it until completely cooled). 

Let the jar sit out on the counter for 3-4 days until the jalapenos have turned lighter in color, slightly yellow. Seal tight and place in fridge. Enjoy!