Pickling can sound kind of intimidating. But this is really quick and as simple as can be. Don’t be afraid to do your own pickling!
6 small jalapeños
1 1/3 cups rice vinegar
2 Tbl fresh lime juice
2 tsp salt
Slice the jalapeños cross-wise into 1/8-inch thick circles, discarding the top and bottom slices. Place in a medium-sized bowl.
Combine the vinegar, lime juice and salt in a small saucepot and bring to a boil, stirring until the salt is dissolved. Pour this hot mixture over the jalapenos. Let stand at room temperature for 1 hour. Refrigerate in an air-tight container. Will keep 1 week.
