If you like pickled jalapeños, you’ll LOVE this homemade version!

I hit the Big Top Flea Market again Saturday to get some more really cheap and fresh produce. I picked up some more jalapeños and some little red peppers that I think may be cayenne peppers…

Last week I made a jar of pickled jalapeños because I had LOTS of peppers and no idea what to do with all of them! I found a few recipes online and combined, mixing and matching and picking and choosing what worked with the ingredients I had on hand and what I thought sounded good. Here’s what I came up with:

• Fresh jalapeños or other hot peppers, sliced (enough to fill a glass jar-a mason jar would work great for this)
• 1/2 an onion, thinly sliced
• 1-2 cloves of garlic, minced
• 1/2 tsp dried oregano
• 1 tbsp kosher salt
• 3 tbsp sugar
• 1 cup white vinegar
• 1 cup water

Bring water and vinegar to a boil with sugar, salt, garlic and oregano. Add sliced onion. Simmer for a few minutes.

In the meantime, slice jalapeños and fill a glass jar with them.

Pour hot liquid over peppers, covering completely. You can put the onion in also or discard it at this point.

Let cool, put a lid on, and refrigerate at least overnight.

Then go to town!

They should last about a month in the fridge.

Allen loved them. So I decided to make this second batch for the guys he’s working with now.

I will never buy pickled jalapeños again. These are so much better!