Pickled Jalapeño Peppers

My garden is producing a ton of peppers now, and really how many peppers can one family eat.  Even with my husband in residence.  So, I like to pickle a few jars to stick in the fridge and hand to those wicked sick fiends who like to eat things that fry your mouth! 🙂

Just a quick warning, when your peppers are in the hot vinegar mixture, don’t lean over a take a deep whiff, or you’ll loose the lining of your nose.  I’m just saying!

• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 6 jalapeños, sliced very thinly

Combine the vinegar, water, sugar, and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool.

Place the jalapeño slices in a sealable jar or container and pour the liquid over the peppers.

Let them sit and cool at least 20 minutes and keep covered in the fridge for up to 10 days

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