If you love nachos with a kick, you probably enjoy having sliced jalapeños on top. When my garden has an abundance of jalapeños, I love to make this easy jalapeño recipe. It takes less than one hour to make, and you can store them in your refrigerator for up to 2 months, however, mine never last that long. We add them to almost everything. They make a great addition to your taco Tuesday night, add them to your morning egg routine, or sprinkle them on your pizza! Yes, I love jalapeños on my pizza! So, let’s not waste any more time and let’s get cooking!
Prep Time: 15 minute
Cooking Time: 20 minutes
Quantity: 2-16 oz pint jars
4-5 cups sliced jalapeños
6 cloves garlic minced
1 1/2 teaspoon dried oregano
1 1/2 cup white vinegar **
1 1/2 cup water **
1 1/2 tablespoon salt **
1-2 tablespoons sugar **
Wash and dry the jalapeños, slice into small rings, discard the stems.
Bring vinegar, water, salt, and sugar to a low boil.
Add jalapeños, minced garlic, and oregano, simmer on low for 10 minutes.
Let cool for another 10 minutes, ladle jalapeños and vinegar into jars, add lids, and store in the refrigerator.
Note: In order to protect yourself, I strongly recommend you wear latex gloves when slicing the jalapeños.
** If you are able to locate you can substitute the white vinegar, water, salt, and sugar with 3 cups of Heinz All-in-one Pickling Vinegar Base. You will get the same results.
I hope you give this recipe a try and let me know your thoughts.
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