Last week I encountered the not-so-terrible problem of having a plethora of jalapenos in my CSA box..  A friend suggested I pickle them, since my husband and I could only add so much spice to every meal (although we were certainly up to the challenge…)

The recipe below is easy.  I know, pickling doesn’t sound easy.  But trust me on this one.  I chose to pickle jalapenos, but you can use this recipe to pickle most any vegetable.  I also like to do a jalapeno / shredded carrot / red onion mix to add to chicken or pulled pork pita sandwiches.

You can change up the vinegar that you use (substitute red wine vinegar or apple cider vinegar).  Keep in mind that if you are pickling a lot of veggies, double or triple the recipe as needed.

Ingredients:

1 cup of water

2 cups of white wine vinegar

½ cup of sugar

1 tablespoon of kosher salt

10 peppercorns

1 clove of garlic

1 tablespoon of fennel seeds (optional)

8 jalapenos, sliced

Directions:

Combine all the ingredients in a saucepan (except the jalapenos), and bring to a boil, stirring to dissolve the sugar

Add the jalapenos and cook for just 1 minute

Remove from heat, cover, and let sit for 15-20 minutes

Ladle the jalapenos and liquid into a jar and enjoy over time!