Few things can liven up a meal as quickly as freshly made pickled jalapenos. I finally got fed up with those overpriced and mushy little jars of store bought pickled jalapenos I decided to start making them myself.

This recipe is very easy to prepare, and will keep for at least 2 months in the refrigerator.  You will need 4-5 pint sized canning jars with lids, or something equivalent.

Make sure you pick out the firmest medium sized jalapenos that you can find. I always make a double batch of pickled jalapenos, and I still end up short after only a few weeks.

When your jalapenos are ready, you will want to try my Snickers S’More with Jalapenos recipe.