Pickled Jalapenos

Trade in your jarred jalapeno rings for this super easy quick pickle. Trust me, they’re far superior to their store-bought counterpart. I always have a stash of homemade pickled jalapenos in the fridge for use on sandwiches, nachos, scrambled eggs, chili and stew, tacos, burritos, or alongside grilled chicken or pork. If you’re a fan of spice, you’ll find endless ways to eat them up.

2 cups jalapenos, very thinly sliced in rings

2 garlic cloves, peeled

1 shallot, quartered

1 lemon slice

3 sprigs fresh thyme

2 cups rice vinegar

1 tablespoon kosher salt

1 cup sugar

Place the jalapeno slices, garlic cloves, shallot, lemon and thyme in a heat-proof container, such as a mason jar.

Place all the other ingredients in a small pot and boil until the sugar and salt dissolve. Pour immediately over the jalapenos.

Allow the mix to come down to room temperature, cover and refrigerate. Once the jalapeños cool, they’re ready to eat!

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