These jalapeños are a must for me to keep around in the fridge. They are perfect for sandwiches, salsas, snacks, my chili recipe, and more. They are tangy, spicy, and a little sweet. These guys can be a bit intimidating in their spiciness, but they just have a lot of flavor packed into them. Pair them with fats like cheeses and creams and the spiciness mellows out quite a bit and their flavor really shines. Personally I love having them with dishes that have sour cream or mayo. This recipe was taken and tweaked from Chili Pepper Madness so go check out the original recipe.

This recipe is originally just for jalapeños but I found it was very tasty with onions and cucumbers included. The majority should be peppers with some onions and cucumbers to support. As an easy measurement I like to as I cut, throw those slices into my container, once I fill that up, that’s what I have. Definitely don’t try to push it unless you have extra jars on hand for extras.

Ingredients:

• • 4-6 Jalapeños – thinly sliced
  • (Optional) Half an Onion – thinly sliced crescents
  • (Optional) Half a Cucumber – thinly sliced
  • 1 Cup White Vinegar
  • 1 Cup Water
  • 4 Cloves Garlic (I peel mine and give them a good smash with the heel of my palm to get them crushed, but that they still hold together as seen above)
  • 1.5 Tbsp Honey
  • 2 tsp Black Peppercorns
  • 1 Teaspoon Salt

1. Instructions:
   1. Add everything but jalapeños (and onions) to a pot and bring to a boil.
   2. Add your jalapeños (and onions).
   3. Cook for just a minute or two, the jalapeños will turn from a bright, rich green to more of a muddied, duller green. Don’t cook for longer than this though.
   4. Strain out the solids and put into a jar, pour brine over top to fill.
   5. Let cool, close, and throw into the fridge.

These take like 20-30 minutes to make and make a ton of these guys to use for a while, so its a great thing to keep in stock. I keep everything in the jar with the peppers and onions to marinate up. Something kinda weird that will happen that you might notice is that parts of the garlic will turn a brighter blue green that looks almost like mold. Don’t fret, it isn’t mold, but rather an interesting chemical reaction between the vinegar and sulfurs in the garlic, it is perfectly fine and healthy to have.

Enjoy your peppers!