Pickled Jalapeños

Homemade pickled jalapeños are infinitely better than canned. They’re crisp, tangy and pack just enough heat—perfect for nachos, burgers and tacos.

Ingredients

• 1 lb jalapeños, sliced into rings
• 2 cups white vinegar
• 2 cups water
• 2 tbsp sugar
• 2 tbsp salt
• 2 cloves garlic, sliced

Instructions

1. Pack sliced jalapeños and garlic into sterilized jars.
2. In a saucepan, bring vinegar, water, sugar and salt to a boil.
3. Pour the hot brine over jalapeños, leaving 1/2-inch headspace.
4. Seal jars and process in a boiling-water bath for 10 minutes.
5. Let cool and store. The peppers will mellow slightly over time.

Use pickled jalapeños to add zing to pizza, sandwiches or chili. They keep for months and only get better with age.