Pickled jalapeños

My boyfriend and I are big fans of spicy food and my previous batch of jalapeños is almost gone, so I made a new one!

It's super easy and I think I posted the recipe before, but here it is again!

This time I made a smaller batch, because I couldn't find more jalapeños. This amount is exactly the jar in the picture.

Ingredients:

• 15-17 jalapeños • 1 cup white vinegar • 1 cup water • 4 tbsp sugar • 1 tsp salt • 3 garlic cloves •

1. Slice your jalapeños in thick slices, depending on your preference. Crush the garlic cloves.

2. Get a large pan and throw in the vinegar, water, sugar and salt. Bring to a light boil. Just small bubbles.

3. Add the jalapeños and garlic and turn off the heat. Stir well and let it sit for 15 minutes.

4. Sterilize the jar(s) you're gonna use with boiling water. After the 15 minutes, put your jalapeños in the jar(s) while they are still hot. Fill to the top with the vinegar water.

Close the lid and turn upside down. Let cool completely before storing them in the fridge.

The jalapeños will have a shelf life of a few months. If they make it for that long of course.

Perfect for Mexican cooking, on pizza's, grilled cheese sandwiches or with your fried eggs.

At first they will be pretty spicy. This will become less punching once the jar has been opened. In the picture they are still 2 colours of green. In time they will loose their vibrant green colour and turn brownish green. It's normal.

Enjoy!