Pickled Jalapenos

makes ½ l

Ingredients:

375 g jalapenos

250 g white wine vinegar

200 g water

100 g sugar, raw organic

10 g salt, kosher

10 g pickling spice, optional

Directions:

Slice the jalapenos into rings while discarding the stem at the end.

Bring all ingredients except the jalapenos to a simmer until the sugar and salt has dissolved.

Chill the pickling liquid.

Place the sliced jalapenos into a mason jar and pour the cooled pickling liquid into the jar to cover the jalapenos.

Refrigerate overnight.

www.chefryanclark.com