Pickled Jalapeños

One thing that you can be sure to always find in my refrigerator is a jar of my home-pickled jalapeños – green, red or mixed. Ever since I learned the simplicity of pickling, I have applied it to everything  spicy: chilis, jalapeños, habañeros and more, of every variety, color and shape. All it takes to pickle about 12 thinly sliced jalapeños is half a cup or more of white vinegar with 2 tablespoons each of sugar and salt mixed in, along with several finely chopped shallots. Just put the sliced jalapeños and minced shallots in a glass jar, pour in the vinegar/sugar/salt mixture until covered, seal tightly, shake well, and refrigerate for 24 hours before using.  I guarantee that you will never get the store bought kind again. 

Happy pickling!