This is my favorite snack EVER!

Raise your hand if you love spicy food. Me too! You will love this recipe. It’s a pickled jalapeno that is amazing served on crackers with cream cheese. It’s so good you could eat it with a spoon. This recipe uses a water bath canner. Once canned, this will last for one year stored in your pantry. If you aren’t familiar with proper canning practices, I suggest you do your research first. Maybe that will be a topic for a future post…

1 teaspoon cayenne pepper

In a large saucepan, heat all ingredients except the jalapenos. Bring to a boil, reduce heat, and simmer for 5 minutes.

Add peppers and simmer for 4 minutes. 

Remove peppers with a slotted spoon and press into sterilized jars.

Now for the hard part…you must wait 2 weeks before you can eat them. Oh my!

You will have a lot of syrup left over. I put this into jars and process in the water bath along with the peppers. This can be used later as a baste on bbq, added to potato salad for something different, or used as an ingredient in salad dressing.