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This past week I harvested two cups of jalapeños from the garden and decided to pickle them to preserve them a bit longer. I made a black bean soup and topped it with guacamole and the pickled jalapeños. They are also great in salads, sandwiches, and wherever else you want to add a burst of heat and flavor.

2 cups jalapeños, Sliced 1/4” Rounds
3/4 cup water
3/4 cup distilled white vinegar
1/4 cup sugar
3/4 tablespoon kosher salt
1 heaping teaspoon pickling spice
2 large garlic cloves, peeled and cut in half

1 8oz jar
1 16oz jar

Add the water, vinegar, sugar, and salt, to a medium sized saucepan. Bring to a boil. Once the sugar and salt is dissolved, remove from the heat, add the pickling spice and set aside. Slice the jalapeños and place them in the jars along with the garlic pieces. Pour the brine into each jar and let cool to room temperature. Put the lids on the jars and refrigerate. Good for up to a month.

Visit Dorothy’s website at http://ddimarzo2002.wix.