Updated Nov 24, 2014Chatelaine
- BOIL vinegar with water, sugar, salt and garlic powder in a small saucepan until sugar dissolves.
- PACK jalapenos into a clean 2-cup glass jar. Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 in. below rim of jar. Wipe rim with a clean towel and secure lid on jar. Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.
Pickled red chilies: Instead of jalapeno peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.
Pickled banana peppers: Instead of jalapeno peppers, use 225 g banana peppers. Add 1 tbsp pickling spice to boiled vinegar mixture. Continue with recipe.
Pickled scotch bonnets: Instead of jalapeno peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.