This is the fastest and easiest way to store and enjoy the delicious peppers from my garden! I was able to preserve some of these beautiful peppers in the time it takes to write this paragraph. Simple and fast!
Tools:
- Sharp Knife
- Cutting Mat
- Adjustable Measuring Spoons
- Measure-All Cup
- Nonreactive 2 qt saucepan
- Clean 1 pint Mason Jar and Lids
Ingredients:
- 8-10 Jalapeños – about 2 cups
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Sugar
- 2-3 Smashed Garlic Cloves
- 1 cup Distilled White Vinegar
- 1 cup Water
Instructions:
- Add Water, Vinegar, Salt, Sugar, and Garlic to the Saucepan
- Prepare the peppers by cutting quarter inch slices. The seeds make it hotter, so devein and deseed if you want a milder flavor. We like them hot, so I keep the seeds.
- Add the peppers to the pan, and bring the mixture to a rolling boil.
- Turn off the heat, and set a 10 minute timer.
- Spoon the peppers and garlic into a clean mason jar, and pour the liquid over until there is 1/2″ of space in the jar.
- Store in the refrigerator up to 4 months. They won’t last that long.
Did you make this recipe? Tag me on IG @jennskitchenblog or on FB @jwrkitchen #jennskitchenblog #pamperedchef
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