Pickled Jalapenos

So as you all know, I LOVE this website http://foodgawker.com/

I go there about 500 times a day! It’s great for idea’s for cooking dinner and finding cupcake recipes and food pictures. It’s the NEXT best thing to The Pioneer Woman!

So one day hard at work, I was on Food Gawker looking for recipes and I came across this Recipe

Thought it looked easy and I always have canning jars from making salsa. So I Had to make these!

10 jalapeños, washed

I even added in a few Serrano Chiles that James gave me from his garden

1 TB pickling spices or improvised blend
2 TB white sugar
1 – 2 cups white vinegar

Immerse jalapeños in strongly boiling water for three minutes.

Remove from water and allow to cool slightly on counter. When they have cooled enough to be manageable, slice about a cm thick.

Put spices in the bottom of a 500 ml Mason jar.

Pack jalapeños slices into jar.

Bring vinegar to a boil and pour enough over slices to cover.
Allow to cool on the counter for a couple of hours. As the jalapeños slices settle the vinegar may need to be topped up in order to keep them covered.