Not quite a peck of pickled peppers…

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I had two jalapeño peppers sitting around and looking lonely after their cousins were dispatched in the cuisinart in the service of chilled cucumber soup, so I decided to give them a second life as pickled jalapeños.
The Hubs and I enjoy jalapeño pickles on burgers and sandwiches, so I figured I’d make some of my own. Just the refrigerator kind, nothing that had to be sterilized or pressurized.

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First I put about a cup of white vinegar and 1/2 cup of sugar in a saucepan and started it on to boil. Threw in pickling spice, dried garlic, salt, pepper, and fresh ground red pepper flakes.

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I let it boil while I sliced up the jalapeños.
Stuff the cute little Weck jars with the pepper slices, and the pour the liquid over it, and then clamp on the lids. Into the fridge for about a week to “cook”. Easy peasy…

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