There is never a shortage of peppers in the summer garden. Peppers LOVE the Texas heat and my plants usually produce well into late October. My boys love pickled jalapeños and pepperochini on just about everything, so I’m sharing the easiest quick pickled peppers recipe. It’s my favorite way to preserve peppers.
PICKLED PEPPERS
1 cup of vinegar (either white or apple cider)
1 cup of water
Three cloves of garlic smashed
1 Tbs salt
1 Tbs honey (optional)
Combine all the ingredients into a saucepan and heat until boiling. Remove pan from heat and add sliced jalapeños. Give it a quick stir and allow to cool slightly before packing into clean jars. Seal jar with lid and cool on your counter until room temperature. You can enjoy them then or put them in the fridge for a couple of days to let the flavors develop.
These peppers will keep up to three months in the fridge...
IF they last that long!
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