Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.
1 T salt
1 1/2 C white vinegar
1/2 C water
4 garlic cloves
1-2 T sugar¹
Sterilize two pint sealable jars and set aside.²
In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.
Put on gloves
Wash and dry jalapeños
Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.
Add boiled pickling liquid and let stand 10 minutes and cover.
Place in refrigerator and let stand about 3 days.
1 I added 2 T of sugar as these jalapenos had a lot of heat.
2 I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.