Pickled Jalapenos

1/2 cup white vinegar 1/2 cup pineapple juice 2 t. brown sugar 4 firm fresh jalapeno peppers, washed

In a small pan. over low heat, combine the vinegar, pineapple juice and sugar. Stir until the sugar has dissolved. Add the peppers, increase the heat and bring mixture to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. If desired, transfer to peppers to a sterilized jar, cover tightly and keep refrigerated for up to 2 weeks. This recipe can be doubled or even tripled. Source:Unknown

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.