Pickled Peppers

Oh boy, it’s been a whirlwind of events the past couple weeks. We got married!  I still can’t believe it’s over. Everything went exactly according to plan. The food was great, the cake was amazing, the music was fun, and seeing everyone was exactly what I needed.

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Now that we’re back in the normalcy of things, I am also back to cooking (finally). I don’t know what it is, my stomach reacts too easily to eating foods not cooked by me. And it reacts in a bad way. So needless to say, I am glad to be back in the kitchen.

We bought these serrano and jalapeno plants earlier this year and they exploded with endless amounts of peppers. But considering each one is like an atomic bomb of spiciness, I had to figure out a way to use all of them before they turned red which equals DEATH. Sadly, I only had 5 peppers but to me, letting that go to waste was blasphemy.

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Time: 20 minutes

Ingredients:

6-8 Serrano and jalapeno peppers, sliced

2 cloves garlic, sliced thin

1/2 cup white vinegar

3/4 cup water

1/8 cup sugar

1/4 cup salt

1. Boil the water, vinegar, salt, and sugar until sugar is dissolved. Allow to cool.

2. Place your peppers and garlic in a jar (I use Kilner)

3. Once your water mixture has cooled, pour it into the jar and seal it tight!

4. Refrigerate and enjoy!

I haven’t tried ours yet since we haven’t been home but we will find out soon enough if they are good!

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