Pickled Jalapenos!

They are lighter on the sodium, they taste better and they only take minutes to prep. Once you start adding these to dips, eggs, sandwiches, and salads, you will be hooked.

Most of the heat of a chile is in the seed deposits (the white pith around the seeds) near the stem, and the ribs that hold the seeds. If you like the heat, you can cut all the way up to the stem. Otherwise, stop slicing about halfway through if you like it mild. Keep the other half for other cooking preparations in the freezer or refrigerator.

Ingredients: 

• 5 or 6 jalapenos, sliced thinly
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tsp salt

Directions: 

1. Combine the vinegar, water, sugar and salt in a saucepan and bring to simmer. Then turn the heat off and set it aside for 5 minutes to cool off.
2. Place the jalapeno slices in a clean, sterilized, sealable jar. Pour the cooked brine over the peppers. 
3. You can use them immediately after 20 minutes of curing and soaking.
4. Keep them in the air-tight jar and in the refrigerator, for up to 10 days.

Note:

• Capsaicin is a chemical compound found in varying amounts in chili peppers. When it comes in contact with your skin or mucous membranes it produces a burning sensation. The amount of capsaicin in a specific species of pepper is measured using the Scoville scale, which chemist Wilbur Scoville developed in 1912 to measure how much a pepper capsaicin oil extract needed to be diluted until its heat is just barely detectable. Pure capsaicin measures 16,000,000 on the Scoville scale.