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.
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…