refrigerator pickled jalapenos

21 Jul

I made these because we had a bag of jalapenos from our CSA…

Essentially, I filled a quart sized glass jar with sliced fresh jalapenos, other assorted peppers that I had, carrots, onion, and garlic cloves. Well, I cut everything up, saw that it would fit in the jar, then poured in a bowl and tossed with a couple tablespoons olive oil and a teaspoon or so of oregano, and then put it back in the jar.

The pickle mixture was 1 cup water, 1 cup white vinegar, 2 1/2 teaspoons sugar, 2 Tbsp kosher salt. Bring to a boil and pour over the veggies in the jar and refrigerate.

We’ll see how they taste in a few days….


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