Pickled Jalapeños

I’m big fan of using homemade pickles as a topping or flavorful addition to any dish. I always have a jar of pickled onions in my fridge and love adding them to sandwiches or grain bowls. It took me a little while to venture into the territory of pickled jalapeños—but once I did, there was no going back. These are addictive. Pickling the jalapeños takes away some of the heat, but you still get a subtle amount of spice and tons of flavor. I love to put a few of these in a bowl of chili or use them to elevate a tray of nachos. These can keep in the fridge for up to a month.

·      8 jalapeños—sliced crosswise

·      1 cup white wine vinegar

·      ½ cup water

·      2 tablespoons sugar

·      1 teaspoon salt

·      Freshly cracked black pepper

1.      Combine the vinegar, water, sugar, pepper, and salt in a small saucepan and bring to a boil over high heat.

2.       Place the sliced jalapeños in a glass container, such as a mason jar, and pour the hot pickling liquid over the jalapeños.

3.      Make sure the jalapeños are submerged in the pickling liquid and let cool. Keep refrigerated for up to 1 month.