Side dish

Pickled Jalapenos

 I’ve lamented many times my struggles with using up leftover ingredients. While many times I admit I’ve just been to lazy to try out a new recipe, this time I really was at a loss: what do you do with 7 jalapeños? It’s an awkward amount. Not enough to make jalapeño poppers for a party but way too many to make my favorite jalapeño popper quiche. 

Finally, and not a day too soon (the jalapeños were nearing their expiration time-frame), I decided to try pickling them. So easy and best of all no waste. Plus, if you or one of your family members love spicy foods, these are perfect for adding to sandwiches, burgers, or a quick quesadilla. 

Word of warming, especially to those of you who wear contact lenses: please, please, please either A. take out your contacts before cutting the jalapeños. B. wear gloves (probably the smartest option). or C. wash your hands and under your fingernails VERY well. I made the mistake last time I cut jalapeños. Yes, I washed my hands but totally forgot to really scrub under my fingernails. Then that night I went to take out my contact lenses. . .world of pain. So, so bad and not the way to end your night. 

Just a quick and easy post for today, I’m still recovering from our annual Connecticut Halloween trip. Every October we head down to Bry’s hometown of Southington for the most Gilmore Girls, picture-perfect New England Fall celebration. Complete with a cute apple town, hiking among the changing leaves, tons of apple cider donuts and his mom’s delicious cooking, and of course a haunted walk (and sometimes hayride as well). It’s a weekend that’s equal parts fun, delicious, and terrifying. 

So here’s a toast to Halloween week and all the tricks and treats it brings 😉 

Pickled Jalapeños
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Ingredients
  1. 7-8 Jalapeños
  2. 1 cup apple cider vinegar
  3. 1/2 cup water
  4. 2 tsp sugar
  5. 3/4 tsp salt
Instructions
  1. Cut jalapeños into rounds.
  2. Place vinegar, water, sugar, and salt in a pot and bring to a boil.
  3. Once boiling, add in jalapeños then remove from heat.
  4. Pour into a glass mason jar and allow to cool to room temperature then store in the fridge.
  5. Allow to sit in fridge for 5 days before using.
  6. Store for up to 2 months.
The Healthy Toast http://www.thehealthytoast.com/

 

 

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2 Comments

  • Reply
    Shannon @ KISS in the Kitchen
    October 24, 2016 at 11:39 pm

    This looks like such a neat simple recipe and love that it doesn’t have a ton of sugar- will definitely have to try it out!!

    • Reply
      The Healthy Toast
      October 30, 2016 at 4:19 pm

      Thanks Shannon! It’s been a hit at my house. Hope you give it a try!

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