Pickled Jalapenos

In the beginning of the summer I bought a jalapeno plant from the Farmer's Market. It produced a lot of spicy peppers! We used them all throughout the summer, and it was nice to always have them on hand to throw into dishes.

Closer to the end of fall, we ended up with a handful left. I wasn't sure how to use them all. Trust me, they were too hot to make poppers.

(Those little slits in the skin mean they are ready to eat!)

I wanted something that would last awhile and came across this recipe: Quick Pickled Jalapeno Rings.

You chop the jalapenos into rings and put them in jars. 

Boil the liquid and pour that on top.

The jalapenos only fill the jar about half way, but they expand as they absorb the liquid. 

We waited about 3 weeks to ensure they were fully pickled. 

Yum.

Now you just need some nachos!