Pickled Jalapeno Peppers

These are a great condiment for any sandwich. My favorites are burgers, hot dogs, and sliced turkey with mayonaise. They are hot but not killer hot, the sweet sour balances nicely. They add zest and taste sparkle to a sandwich. This recipe will make one jar which lasts us about a month. The recipe is easy, it does not require canning technique.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lb  fresh jalapeno pepper
• 1  cup white vinegar
• 1⁄2 cup white sugar
• 1  teaspoon salt
• 1  tablespoon  pickling spices, mixture
• 1⁄3 cup water

Directions

1. 1. Be careful with fresh peppers. The easiest thing is to wear latex gloves to keep the pepper oils off your skin.
2. 2. Cut the stems off the peppers. Cut them lengthwise. Remove all seeds and as much pith as you can. This step is much easier wearing latex gloves.
3. 3. Combine all ingredients except peppers in a pot and bring to a bring.
4. 4. Clean the jar thoroughly. I swish boiling water through it.
5. 5. Place peppers in the clean jar and pour boiling water over. They will steep in hot water for only five minutes while the picking liquid come to boil. After five minutes pour off the water, this will also remove a fair amount of the peppers heat.
6. 6. Add the picking liquid with spices to the jar of peppers. I let the jar cool for about an hour, then put it in the fridge. You can enjoy them next day if you want but they do finish in about a week.