I can't believe it either!
Oh! Wait! I have to tell you what it was don't I?! Well, first let me tell you a little story. Growing up I loved Nachos. The cheap kind ya know you would get at ball games, K-mart, etc. Why? I have no idea, but they were always so good! Even at a young age I loved pickled jalapeno slices! LOVED them unless they were hot. When I got pregnant with the last of our litter (ha!) I discovered a new love for heat! I still love those nasty nachos but now I like them with hotter pickled jalapeno slices. And to be honest ~ I'd rather have the Velveeta Que-so instead of nasty canned cheese. So.... what's a girl to do when she can't find decent jarred jalapeno slices anymore and she finds herself with some left over fresh jalapenos? Well... she makes her own!
1 cup filtered water
1 cup distilled white vinegar
2 TBS sugar
1 TBS salt
3 to 4 cloves of garlic (I used minced garlic at the time it was all I had)
15 to 20 fresh Jalapenos
In a pot on the stove bring to boil the water, vinegar, sugar, salt and garlic stirring until the sugar and salt is dissolved. Once mixture comes up to a boil turn off heat, drop in jalapeno slices and allow it to set in the brine for 10 to 15 minutes. About half way through, stir them to get all the slices covered well. Some may still have bright green on them while the others turn that pea green color. Don't worry. They soon will all be the same color. With tongs pull out jalapeno slices and put into a clean jar. Top off the slices with the brine and allow to cool topless on the counter. Once they are cooled, seal with lid and store in fridge. You CAN eat these right away, but allowing them to sit a day or two before you actually use them will be better!
This summer I want to delve more into more of these kinds of things ~ preparing our food 100% and using less processed foods. That didn't take much time, effort, or even money. But I feel good about serving them ~ because not only are they tasty, but I know and can pronounce every single ingredient in them!