Pickling a Peck of Peppers

I post this with the full knowledge that half of my family categorically avoids spicy foods. These mellow pretty well because of the sugar, though.

Slice about 20 jalapenos or other red peppers into 1/4″ – 1/2″ disks. 

In a saucepan, bring 3 cups water, 3 cups distilled white vinegar, 1/2 cup sugar, 1/4 cup kosher salt, and 2 cloves minced garlic to a boil. Add the jalapenos or other red peppers into the mixture and boil for about 7 minutes. Transfer to sterile jars and either heat seal them or store in the refrigerator for up to two weeks. I like to heat seal them so I can share with friends and family.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

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