Quick and Easy Pickled Jalapenos

Prepare yourselves, these are HOT! Great with nachos, garnish on soups, or topped on pizza.

This recipe fits in a 10oz jar.

You will need:
1-1/4 cup jar
3/4 cup jalapenos
1 cup vinegar
1/2 tsp garlic (fresh is always better)
1/2 tsp pickling salt
1/4 tsp cumin
1/4 tsp turmeric

You will also need:
A saucepan
Ladle
*Gloves

*Please use gloves while cutting the jalapenos! I thought I was a badass and didn't need gloves. I was so wrong. My hands were burning for a good 8 hours until I rubbed sour cream on them. So if you don't have gloves or think you are a badass, have sour cream readily on hand.  Don't try the other remedies like pouring bleach on your hands. That's just silly.

First, throw all your spices and vinegar into the saucepan. Bring it to a rolling boil. In the meantime, cut up your jalapenos.

Throw your jalapenos in the saucepan. Boil for 5-10 minutes or until the jalapenos turn an olive-green color. Take off heat, allow to cool.

Now that it has cooled a little, use the ladle (sanitized) to spoon the jalapenos into the jar (sanitized). Pour in the rest of the liquid. Store in fridge. They are ready to eat after 3 hours. Enjoy the heat!