Summer is blasting along at warp speed and with the scorching temperatures, come a crop of hot peppers.  Every year I tell myself I am going to make jalapeno poppers from scratch, and every year I don’t.  I am uncertain what made me think that this year would be different.

But I am determined not to waste my awesome peppers!

So I went on a quick Pinterest binge and found a multitude of recipes for all things cheesy and jalapeno.  Mmmmm.

I am also mid-crazy pickling spree, so we know that’s where I went.  Since I really ended up not following any specific recipe, I did a super small batch.  Feel free to scale up as necessary.

Pickled Jalapeno Pepper Rings

• 3 jalapeno peppers, sliced into rings (use gloves and if you don’t, wash the hell out of your hands directly after!)
• 1 cup apple cider vinegar
• 1/4 cup water
• 1 1/2 T honey
• about 1 t each: whole clove, whole allspice, whole star anise and a bay leaf, tied into a square of cheesecloth
• 3″ cinnamon stick

1. In a stainless steel pan, bring the apple cider vinegar, water, honey and spices to a boil, boil for about 3 minutes.
2. Remove from heat and let steep for 10 minutes.  Remove and discard spices.
3. Place cut jalapeno in a jar and carefully pour in hot mixture.
4. Can as desired or keep in fridge…if you’re like me, they won’t last long!

I poison tested these on A.D. the other day after a few days soaking in the vinegar-y goodness and thought was quite satisfied.  We think that they will taste incredible on a juicy grilled burger this weekend.

Don’t worry, I’m sure pics will be shared 😉