I stumbled upon a recipe for pickled jalapenos last night and it hit me. I devour jarred jalapenos on practically everything, yet I have never tried pickling my own. The recipe was so simple and I have had more than my fair share of fresh jalapenos go bad on me. I had a few whole jalapenos that I had thrown in the freezer before they could go bad, so I decided to give the recipe a try.
Tell me that these don't look like store-bought jarred jalapenos?? The final product was exactly as I had hoped. Let me take a minute to talk about this jar. Ohhh, this jar. It's a store-bought jalapeno jar (how approprioate, right?) that I cleaned out for the purpose of storing my homemade pickled jalapenos. But, I swear, the label had something against me. It was practically welded onto the jar and would not come off, no matter how many times I asked. After trying to pull off 1mm pieces at a time, I went full Rambo on that label, grabbed a butter knife and proceeded to scrape off the label under running hot water. 5 minutes and a full arm exercise later, I finally got that SOB.
 The jalapeno that I had was a big dude. I forgot to take a picture of the sliced product, but you can see some minced jalapeno that I reserved for some pico de gallo that I'm going to try to make later today. Minus a few key ingredients, cuz I don't have them. I'm a rebel. |  A few missed pictures in between and a 10 minute rest, and here's the final product. They turned that familiar, washed-out green color and smelled of vinegary wonderfulness. I had to resist the urge to grab one of those guys until after the picture was taken. |
I used two jalapenos (one ginormo dude and one regular little guy), 1/2 cup of distilled vinegar, 1/2 cup of water, and a few shakes of salt. Bring everything but the jalapenos to a boil, throw in the jalapenos (I used seeds and all), then remove from heat and allow to rest for 10-15 minutes. Done!
