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Tuesday, May 30, 2017

(without preservatives)

Preparation time : 10 minutes
                                          Cooking time   :     5 minutes

  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon oregano ( optional )
  • 2 cloves garlic, cut in slivers ( optional )
  • 2 tablespoons sugar ( optional )
  • 1 tablespoon salt
  • 20 - 30 medium sized jalapeno peppers, washed, dried with tea towel , sliced evenly into desired thickness

 Method :

  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 10 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar. 

  3. Make sure that the jar is clean and dry. It's a good idea to squirt some vinegar in the jar, shake it and discard before adding the Jalapeños.

  4. This can be stored  in the fridge for up to two months. 
  5. Every time you take out some of the pickle ,make sure that the brining liquid covers the remaining pickle. 

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