Pickled Jalapenos (Ardei Iuti la Borcan)

There are all sorts of spicy peppers in the world. I grew up with a particular type in Romania, however, homegrown or store bought jalapenos will do the trick just fine. This is super quick and easy. You don't need to boil and seal or any of that stuff. A jar will last you through the cold months, making the perfect companions to soups or any other yummy dishes that need that perfect extra kick. Enjoy!

Ingredients:

**you will need a 500 ml glass jar with lid. run it through the dishwasher on a regular cycle before using for this dish. dry it and you're good to go**

-jalapenos or other spicy peppers

-1 tsp salt

-1 tsp pepper

-distilled vinegar (make sure it has 5% acidity) **IF the vinegar is not diluted and it has 9% acidity, simply fill your jar with half vinegar and half water**

-optional: peppercorns, mustard seeds, bay leaf for extra flavor

Directions:

Wash the peppers and dry them well. In your jar, place as many peppers as you can fit. You can use whole peppers or you can slice them. Sprinkle with the salt and sugar (no need to stir since they will dissolve in the liquid). Add enough vinegar to fill the jar (remember to check the acidity of the vinegar!). Screw the lid on tight. Place in a dark, cool place for 2-3 weeks. There is no need to stir or flip the jar. Simply let the peppers pickle.

After that time period, your peppers are ready to be enjoyed. Once the jar is opened, place it in the fridge. YUM! Enjoy!