I can’t remember where we originally found this recipe, but over the years it has become our favorite method for pickling peppers. We like to use them on nachos, tacos, baked potatoes, sandwiches, and anything else that needs a little kick.

 

Pickled Pepper Slices

1/2 pound fresh jalapenos or serranos, or a mix of each
2 cloves garlic, peeled
1 3/4 cup white vinegar
1 tsp. kosher salt
1/8 tsp. turmeric

Wash peppers and slice into rings about 1/8 inch thick. Placed sliced peppers and garlic into a pint-sized canning jar.

Mix vinegar, salt, and turmeric in a saucepan. Heat to near boiling and pour mixture of peppers in jar. Allow to cool and  then store in refrigerator. They peppers will be ready to eat in about five days. They will keep for a few months in the refrigerator.