Hubby LOVES jalapeños! As does the Youngest. So when I came across this recipe on www.erecipe.com, I just knew that since it was so easy, I had to give it a try. “Wow and wow” again. That’s the response I got from the taste testers. I asked if it was a good “wow” or a bad “wow” and was assured that it was a good “wow”. So if you love jalapeños, you will probably like this pickled variety..
1/2 pound jalapeños-sliced about 1/8 inch thick
1 3/4 cup white vinegar
1 large garlic clove-peeled
1 teaspoon kosher salt
1/8 teaspoon turmeric
Place the jalapeño slices and the garlic clove into a canning jar; set aside. Mix vinegar, salt and turmeric in a small saucepan and slowly heat to nearly boiling. Pour the warm brine over the peppers. Allow to cool slightly; seal with a lid and store in the refrigerator. Let marinate for several days before serving. Store up up to several months in the refrigerator.
*Eat these alone or on a Philly Steak sandwich or on any sandwich.