It’s always a relief to know these jalapeños are in the fridge. We actually used what was left in a jar from early summer to lift our grilled turkey on Thanksgiving. Delicious. And yes… they will last that long! Just Simply… Cuisine’s building block, vanilla sugar, is our “secret” ingredient when we “pickle”. Don’t worry if you don’t have any and use whatever natural sweetener is on hand… brown, turbinado, granulated sugar will all work fine.
1 Tbsp vanilla sugar
1 Tbsp fine sea salt
1 cup white vinegar
1 cup H2O
1 large clove of garlic, peeled and smashed
Jalapeños, sliced in rounds
Combine the first 4 ingredients in a medium-size stainless steel saucepan over high heat. Bring to a boil and then reduce heat to low and let the liquid simmer for 10 minutes or so. Let cool to room temperature.
Place jalapeño slices and smashed garlic in a Ball jar. Pour brining liquid over chiles to cover. Serve immediately or cover with a tight-fitting lid and store in fridge for several weeks.