Jalapeño Pickle

 Simple rule of thumb is why not make it if its that simple!   Honestly, we would have never bought that much of Jalapeño.  We also had a great harvest this year and I pickled them all!   We use it in salad, sandwiches, Wraps, Pasta and Pizza or just as a side dish.

What you need?

Jalapeño (Red/Green) - 4 cups slices

Water - 2 cups

Apple cider vinegar - 2 cups

Salt to taste

Brown Sugar/Jaggery 2 Tbsp 

How to make?

Boil water and apple cider vinegar to a rolling boil.  Turn off heat.  Add salt, brown sugar and stir.

Add the sliced Jalapeño and leave it open on the counter.   Stove should be off before you add.

Store in refrigerator once its cooled.  It stays good for 4-5 weeks.