Sweet Jalapeño Pickles

©Suzanne NIeman Brown

These are a perfect addition to your Memorial Day festivities! Sweet and spicy and SO good on burgers, sandwiches, and grilled cheese! With Boursin® and crackers, and cheesy, scrambled eggs, and even salads! Try them on everything! 

And thanks to all who have given their lives to protect our freedom!

Sweet Jalapeño Pickles

20- 25 Jalapeño
1 cup Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Water
1/4 tsp Ground Cloves
1/4 tsp Salt

Rinse peppers. Using a fork to hold pepper (thus avoiding that lovely burning feeling on your fingers), slice off top and discard. Slice rest of pepper into 1/4 inch thick coin-shaped slices. Discard seeds or keep. Your choice. Some say most of the heat is in the seeds. I usually keep about half. Repeat with all peppers. 

Toss peppers and rest of ingredients into a large pot. Boil 15-30 minutes, or until the liquid starts to turn into a sticky goo (like my proper term?). Place in canning jar, pouring liquid on top. Keep refrigerated.

I've made these before without canning jars and lids. Just let them cool enough until you can place in a tupperware and refrigerate.