20 minutes Pickled Jalapeño
Ingredients:
- jalapeno peppers - 1/2 lb, washed
- white vinegar (5-percent acidity) - 1 cup
- filtered water - 1 cup
- sea salt - 2 tablespoons
- garlic - 2 cloves
- whole black, read and green peppercorns - 1/2 tablespoon
- honey - 1 tablespoon
- sugar - 1 tablespoon
Instructions:
Prepare the brine, add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Use a ladle to pour the jalapeños with a brine in 2 sterilized jars. Place the lids on, and screw on the rings until just finger-tight. Let to stand a day and they will be ready to use.