Pickled Jalapeños


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If you love spicy food, this is an excellent recipe! Enough for 4 pints so you'll always have some on-hand. It also makes a great gift for your chili-loving amigos!

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  • 40-50 fresh red and green jalapeño chilies
  • 4 C. distilled white vinegar
  • 1 C. water
  • 2 Tbs. salt
  • 1 Tbs. granulated sugar

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Wash chilies and cut slice from each stem end. Discard stems. In saucepan, combine vinegar, water, salt and sugar, and whisk over medium-high heat until sugar and salt are dissolved. Pack chilies into glass bottles or jars that have been washed and rinsed with boiling water. Add enough vinegar mixture to cover chilies completely. Seal jars. Let stand at room temperature for at least 3 days. They will keep for several months at room temperature. Refrigerate after opening.

Yield: about 4 pints

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