Pickled Jalapeno Peppers

Pickled jalapenos are delicious, and they make a great addition to sandwiches when sliced up or as a garnish.  They have a sweet and tangy spicy flavor, and I like to pickle them whole, but if you wanted to you could cut them in half or slice them depending on your own needs. These are easy to make, and within 1 week you can be enjoying them!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 16 | Prep Time: 5 minutes | Cook Time: 10 minutes | Ready in: 1 week

Ingredients

• about 20 organic jalapeno peppers (enough to fill 2 16 oz jars)
• 2 garlic cloves, minced
• 2 cups filtered water
• 1 cup white vinegar
• 1 Tbsp sea salt
• 1 Tbsp sugar

Instructions

1. Place the peppers and garlic into 2 16 oz jars.
2. Combine the water, vingar, sea salt, and sugar in a sauce pan and bring to a boil.
3. Remove the sauce pan from heat, and pour the brine over the green beans in the jars, to cover the beans.
4. Place the lids on the jars and let cool to room temperature, then refrigerate for 1 week before enjoying!

Peppers keep for up to 1 month refrigerated.