This idea works with any hot peppers. Sometimes more than one jalapeno is overwhelming for folks, so store these away and they’ll be good for use in the next few months. It’s a nice idea to store them in a salt water brine rather than in pickled (with vinegar) form. The idea came from Cook’s Country magazine.
Ingredients:
jalepenos water salt
Preparation:
Make a brine of 1 tablespoon salt per 1 cup water. Put your peppers in a jar and cover with brine. Refrigerate.