I adore jalapenos, I crave jalapenos, but for some reason I never thought to pickle them myself. The other day I was thumbing through a recipe book, and there is was, the pickled jalapeno recipe. It is really good, too. It satisfies the craving perfectly. This is fantastic since most of the foods that have pickled jalapenos are not so good for you. I think my obsession began when I lived across the street from a 7-11 in college. Oh, those wonderful nachos drenched in cheese (at least they call it cheese) and jalapenos. Then you let them sit until the chips are soggy. Heaven. I have tried to move on to some more wholesome food choices, so having my own jar of jalapenos sitting in the fridge at all times really helps. This one is easy to make and so cheap. Please don't ever buy them in the jar again.
1/2 cup of apple cider vinegar
1/2 cup water
2 Tbsp sugar
1 tsp salt
Bring the vinegar, water, sugar, and salt to a simmer. Remove from heat and allow to cool. De-stem and slice the jalapenos. If you want heat, leave in the ribs and seed. If you want no heat and just the taste of the pepper, remove all ribs and seeds. Place jalapenos in jar and pour cooled liquid over. This will store in the refrigerator for one to two weeks.
Be sure when making this recipe that your vinegar does not boil. It releases a slightly toxic cloud that will leave you coughing for a couple of hours. It is like a mild tear gas cloud right in your kitchen and you do not want to be tear gassed. Trust me, its no fun to be tear gassed, but that's a story for another day.