This time of year, I start feeling a little like a squirrel that needs to stock up for the winter. I get the itch to take advantage of good deals on fruits and veggies to the max, and this week has been jalapeno peppers. They are big and beautiful and in their seasonal peak. And they are $.88 a pound. Tell me, WHO could pass that up? Not this girl.
Ok, so you caught me. I know that I can survive the winter without hot peppers. I also know that they are available in nice little jars at the grocery stores all year long. BUT! At $1.99 a jar versus $.88 a pound, I AM saving money. It’s not going to make or break my budget, but every cent counts, right?
To top it off, the work involved is almost nil. I’ve mentioned before, the name of my game is E.A.S.Y. Five ingredients. Twenty-five minutes total. No ‘cooking’. Here’s how it goes:
- Wash and thinly slice 10 large jalapenos.
- Bring two cups each of water and white vinegar to a boil
- Add three tablespoons of sugar, and two tablespoons salt.
- Add a tablespoon of minced garlic
- Stir together until salt and sugar have dissolved
- Turn off heat, add sliced jalapenos
- Let peppers steep in brine twenty minutes.
- Pour peppers into clean jars, and add enough of the brine to cover.
- Chill in refrigerator.
The peppers will stay good in the fridge for several months, due to the high vinegar content. They are NOT going to be shelf stable unless you process them in a water bath canner. I don’t go that far with these, because in my house, they will be gone long before they even think about going bad!