6 - 8mediumjalapeño peppers,sliced into rings about ¼ inch thick
3thin slicesred bell pepper,optional
1cupdistilled white vinegar
¼cupsugaror Monkfruit sweetener
Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
Wash and sterilize a 16 oz. jar and lid by filling it with boiling water or running it through a cycle of the dishwasher.
Remove the stems and tips of the jalapeños and slice into rings about ¼ inch thick. Fill the jars with the rings.
Cool the brine slightly, then pour it over the jalapeño slices to fill the jar, leaving about ½ inch of headroom.
Add a lid and store the jar of pickled jalapeños in the refrigerator.
Nutrition information is for the entire recipe (one 16 oz. jar)
These pickled jalapeños are a beautiful vivid green until you add the pickling liquid. Then they become the familiar olive green colour you're used to seeing on your restaurant nachos.
Jalapeños vary in their heat level. Some are surprisingly hot. You can decrease the heat by removing the seeds from the pepper slices.
Remember to either wear gloves when handling hot peppers, or wash your hands very thoroughly in hot soapy water, dry them completely, and avoid touching your eyes, or nose!