1/2 pound fresh jalapeño peppers
1 3/4 cups white vinegar
1 large clove garlic
1 tsp Kosher salt
1/8 tsp turmeric
Wash peppers, cut off the stems and slice into 1/8 rings.
Place jalapeños in a bowl of water and swirl them around. I do this to get rid of some of the seeds. Home grown jalapeño's have a lot of seeds.
place one clove of garlic in the jar.
Add sliced jalapeños to a jar, as much as you can.
Mix the vinegar, salt and turmeric in a small saucepan and slowly bring to near boiling.
Pour the warm brine over the peppers in the jar, seal with the lids.
Allow the mixture to cool then store in the refrigerator.
Let the Chile peppers marinate for several days before using them.
With refrigeration, the peppers will keep for several months.
NOTE: I don't measure my jalapeño's, I just slice up however many I grow from my garden, I make a batch of brine and pour it over. If I don't have enough brine, I make another batch or 1/2 a batch depending on how much more I need.
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