Pickled Jalapenos

1 hr 10 mins

4 jars

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.

Ingredients

10-12 medium sized jalapenos, sliced into rings less than 1/4 inch thick
1 tablespoon salt
1 cup distilled white vinegar
1 cup water
3 cloves garlic, sliced
3/4 teaspoon oregano
1 medium carrot, cut into one inch lengths and quartered
4 tablespoons sugar

Directions

In a saucepan, bring the water, vinegar, garlic, salt, sugar, and oregano to a boil.
Remove from heat and stir in the jalapenos
Let the mixture rest for 10-15 minutes and pack into jars with lids.
Place the jars in the refrigerator for 2-3 days to cure, and consume within 8 weeks.