Pickled Hot Peppers

Grown in my own yard- there's nothing better!

Each summer I grow jalapeños in a pot outside my back door. In the Florida heat they grow wildly. We enjoy spicy food but can only eat so many of them and I’ve found I can keep them longer by pickling them.

Here’s how you do it:

• 10+ fresh jalapeños, enough to fill the jar

• 1 cup of white vinegar

• 1 cup of water

• 1-2 tablespoons sugar, use the amount you prefer

• 1 tablespoon salt

• 4-6 smashed garlic cloves, use the amount you prefer

• 1 mason jar

1. In a small saucepan heat the vinegar, water, sugar, and salt over medium heat until the sugar and salt dissolve. Turn off and allow to cool slightly.

2. Slice the jalapeños and place them in a clean mason jar.

3. Cover the jalapeños with the liquid, add the smashed garlic, seal, refrigerate.

Spicy pickled goodness!

You can use virtually any spicy pepper but we prefer the flavor and heat of jalapeños.