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
- Combine the Vinegar's ...Water...Sugars...Garlic and Seasonings. Bring the mixture to a boil.
- Now stir in the Jalapeno Peppers and cook for about 2 minutes.
- Remove from the Stove and let the mixture cool for about 10 minutes or so.
- Time to pack the Peppers into your Jar or Jars and then cover with the vinegar liquid.
- ]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/
3.5.3229