Pickled Jalapeno Peppers
Author: Andrea Cammarata
  • 10 Jalapenos slice thin
  • ½ cup White Wine Vinegar
  • ¼ cup Apple Cider Vinegar
  • ¼ cup White Balsamic Vinegar
  • ¾ cup of Water
  • 3 Tablespoons of Sugar
  • 1 Tablespoon of Brown Sugar or Honey
  • 2 Microplaned Clovers of Garlic
  • ½ teaspoon of Basil
  • ½ teaspoon of Salt
  • Freshly ground pepper to taste
  1. Combine the Vinegar's ...Water...Sugars...Garlic and Seasonings. Bring the mixture to a boil.
  2. Now stir in the Jalapeno Peppers and cook for about 2 minutes.
  3. Remove from the Stove and let the mixture cool for about 10 minutes or so.
  4. Time to pack the Peppers into your Jar or Jars and then cover with the vinegar liquid.
  5. ]Screw the lids on and refrigerate up to 2 months or of course you can follow a basic Canning Process if you want them for the year : )
Recipe by The Cottage Market at https://thecottagemarket.com/pickled-jalapeno-peppers/