Pickled Jalapeños +
Maggie Conlon @WarsawNan
My brother-in-law, André, enjoys gardening and grows loads of beautiful jalapeños especially for me. I love them and use in a lot of my recipes. They're quick and easy to pickle for the fridge. I strongly recommend wearing latex gloves when handling the jalapeños. We had a couple of leftover mini bells sweet peppers from André's garden that I also used because I liked the red/green contrast. Then he brought in a mess of beautiful banana peppers, and I thought what the heck....in they went. They're delicious!
Open in Cookpad AppCooking Instructions
- 1
Place all ingredients EXCEPT PEPPERS into saucepan and bring to a full boil. Stir in sliced peppers and remove pan from heat. Let sit for 20 minutes, stirring occasionally.
- 2
Spoon/pour into glass lidded jar. Store in refrigerator.
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My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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