Summer in the South means that, at any given time, I receive tons of home-grown vegetables from people with extra to give. Recently, I received some fantastic Alabama tomatoes along with homegrown okra and peas. In addition, I ended up with a glut of jalapeno peppers, both from my parents as well as my roommate's parents (thanks, Billy & Cindy!!). Not sure what to do with the peppers, I decided to pickle them.
This recipe doesn't require canning, so you don't have to worry about fussing with a boiling water bath or a pressure canner (especially in this heat!). These jalapenos are perfect for chilis and nachos, or simply eaten by themselves!