Stovetop Pickled Jalapenos
From mis7up 15 years ago
- 20 minutes to make
- Serves 24
A quick fix, for a small batch of jalapenos. Easy to store in the refrigerator for a week or two. I make this recipe for my hubby and use anytime I need pickled jalapenos.
Ingredients
- 1 pound of fresh jalapenos shopping list
- 2 3/4 cups water shopping list
- 1/8 tsp salt shopping list
- 3 tbsp distilled white vinegar shopping list
How to make it
- **protect your hands** On a clean cutting board, slice off stems off of jalapenos and proceed to slice jalapenos into rings.
- Place jalapeno slices and seeds into a medium size sauce pan. Add water, salt and vinegar.
- **recommend--washing your hands when finished slicing jalapenos**
- Bring to a boil, boil for 3-4 minutes on medium high. Cover with a lid, then reduce heat to a simmer and simmer for about 10-15 minutes.
- Cool jalapenos, then pour into a glass container. Serve immediately or refrigerate for up to 2 weeks in the refrigerator. Enjoy.
1 pound of fresh jalapenos
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Slice them up
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Put them in the pot, seeds and all, add water, salt and vinegar
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Bring to a boil, then reduce heat and cover.
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Cool. See the pretty cool they change to?
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When Cooled, ladle into a glass jar, seal and place in the frig for up to a week or two
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Don't mind my salsa jar, it's perfect for 1 batch of jalapenos.
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pleclare
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" It was excellent "