Yesterday ended up being a pretty boring day overall for me. Like I had mentioned, for whatever reason I had woken up with a weird stomach ache, which basically continued throughout the day. I even ended up skipping my planned run and core day, because it just didn’t seem like the smartest decision.
So instead I spent most of the evening lazing around, catching up on some TV, and just generally being a lump on the couch. Some days that’s just really needed.
My only real productive success of the night (other that FINALLY folding the giant pile of laundry that was taking over our bedroom), was that I did manage to pull together a pretty decent dinner. I made (and Chris grilled) turkey burgers, zucchini/squash, and corn on the cob.
It was our first time ever actually grilling the corn, and it actually turned out quite delicious! Definitely a technique that we’re going to have to perfect!
Since I don’t really have anything else exciting from yesterday to share with you, I thought instead I’d share a recipe from a few weeks ago with you! Can you guess what it is?
That’s right – Pickled Jalapenos!
We have a giant jalapeno plant that is seriously producing WAY faster than we can (safely) consume them, and after having a few go bad on me from just sitting around, I wanted to find a way to preserve the rest. I am a big fan of all things spicy, and I love to top my nachos or mexican food with these little hot pieces of heaven, so I decided what better way to preserve them than to pickle ‘em!
It is SUPER easy and basically fool proof. And it doest require any special canning equipment unless you’re planning on fully sealing it. But I just closed mine up and put it straight into the fridge for easy access!
Wait, you mean you don’t just randomly grab spicy jalapeno rings from the fridge to munch on? Maybe that’s just me.
Easy Pickled Jalapenos
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let cool for 10 minutes. Jalapenos will begin to turn a slightly darker color. Don’t worry if not all of them change color, they will continue to pickle once they sit in the fridge.
- Place peppers into jars using tongs, cover with vinegar mixture, cover with lid, and refrigerate until needed.
Seriously, SUPER easy, right? And way better than some pre-canned ones which probably contain all kinds of nonsense!
I hope you enjoyed this recipe as much as I do. I’m determined to turn everyone into jalapeno lovers!
Have a great day!
So tell me: Have you ever tried canning or pickling anything? Do you have a favorite canned fruit or vegetable?