This simple combination of jalapenos pickled in Pineapple White Balsamic Vinegar is a winner. Try these in stir-fry’s and on fish tacos, hot dogs, and pizza.
1/2 lb jalapeno peppers, thinly sliced
1 cup Pineapple White Balsamic Vinegar
1 cup water
2 tablespoons salt
Place your sliced jalapenos in a container or jar. Heat the vinegar, water and salt in a small saucepan until nearly boiling, stirring to combine. Pour the hot liquid over the peppers in the jar. Let the peppers cool to room temperature before putting the lid on your container. These peppers will keep in the refrigerator for 2 – 3 months. If you’d like to make larger batches and store in your pantry, follow the instructions for water bath canning here.