I love pickled jalapeño slices. I unabashedly pile them onto ballpark nachos, put them on hot dogs, chop ‘em up and mix them with various condiments to use as spreads or dips, etc. There’s just something addicting about the slight heat mixed with that good vinegary tang. I usually have a jar in the fridge, but I happened to have an abundance of both Serrano and jalapeño peppers in the garden. I figured I might as well learn how to make one of my favorite spicy toppings.
It’s about the easiest thing to do in the world. Remember the quick refrigerator pickles we made recently? These are about as easy. Since the batch I made resulted in just one small jar, I did not bother with canning these. If you choose to make more, go ahead and put them in a water bath for 10 minutes so they are shelf-stable.
You might even want to toss in some thinly sliced carrot. Yeah, I think I’ll do that next time.