My husband LOVES Jalapeños! He puts them on everything! This recipe is quick, easy, and cheap for all of those jalapeño lovers out there!
First, wash about two pounds of jalapeños. Then, slice the jalapeños. If you don't want them to be as hot you can take the seeds out, but in my opinion, the seeds are the best part! Then you'll need to take the skin off a whole head of garlic... YUM!!
Combine the jalapeños and the garlic in a stockpot and pour water, salt and vinegar on top. Let simmer for about 20 minutes. Let cool and dig on in!
Pickled Jalapeno's
2 pounds of Jalapeños, stemmed, and sliced
1 head of garlic
3 cups vinegar
3 cups of water
3 TBS salt
In a large stockpot, combine garlic, vinegar, water and salt.
When mixture has reached a boil, add jalapeños and simmer for 7 minutes.
Spoon jalapeños, garlic and brine into jars and let cool before putting in refrigerator. They will last about 2 weeks refrigerated.
These are great to add to any Mexican dish, on top of pizza, cream cheese and crackers, or even just to snack on by themselves! I always make sure to have a jar of these in the fridge!
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