If you want an easy way to deal with all your hot peppers, my recipe gives a zesty nip from it delicious brine without the trouble of canning.
jalapeno pepper, refrigerated hot pepper pickles
10jalapeno pepperscut and sliced
1cupof white vinegar
1teaspoonof True Citrus LimeCilantro and Garlic salt-free seasoning
3garlic clovescut and crushed
1/4cupof onionfinely chopped
Add the vinegar, water, sugar, salt, seasoning, finely chopped onion, and crushed garlic in a saucepan along with your sliced jalapeno peppers. Cover with a lid and cook those ingredients for about nine minutes.
Allow the cooked mixture to cool before placing in your glass jar or covered container to refrigerate. You want to leave them in this brine juice without sampling them for about three days to give them thorough blending for delicate, but instant refrigerated fermentation.