Pickled Jalapenos (WFPBNO)

I picked our first batch of jalapenos today. They were beautiful and I wanted to make a quick pickled jalapeno with them. These must be kept in the frig from the beginning since the jar doesn't seal. I've made them before and love them as they tend to stay crisp. This comes together really quickly, although it does take a little time to slice up all the peppers. It's best to let them sit in the frig for 3 or 4 days before eating them so the flavor has a chance to develop. 

• 1 1/4 cups water
• 2 tablespoon salt
• 1 cup white vinegar
• 10 large jalapenos, thickly sliced
• 6-8 cloves garlic, sliced

Bring water to a biol. Remove from heat and add salt. Stir until dissolved and set aside to cool.

Slice garlic and add to a quart mason jar.

Slice jalapenos and add to the mason jar. I removed some seeds (optional).

Add the vinegar to the cooled water and stir.

My quart jar was full, if your jar isn't you can add a few more jalapenos.

Pour the liquid (water/vinegar mixture) over the jalapenos. Shake and put in the frig for 3-4 days before enjoying. Be sure to keep these in the frig.

Enjoy!!!