Pickled Jalapeños

Here's a simple Pickled Jalapeños recipe with a Cajun twist to complement your Mardi Gras potato bar!

Ingredients:

• 10–12 fresh jalapeños, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, smashed
• 1 tsp black peppercorns
• ½ tsp Cajun seasoning (optional, for extra kick)
• ½ tsp crushed red pepper flakes (optional)

Instructions:

1. Prepare the Jalapeños – Wash and slice the jalapeños into thin rings. Remove seeds if you want them less spicy.
2. Make the Brine – In a small pot, combine vinegar, water, sugar, salt, garlic, black peppercorns, Cajun seasoning, and red pepper flakes. Bring to a gentle boil, stirring until the sugar and salt dissolve.
3. Pack the Jars – Place the jalapeño slices in a clean glass jar (or multiple small jars). Pour the hot brine over them, making sure they are fully submerged.
4. Cool & Store – Let the jar cool to room temperature, then seal and refrigerate. They’ll be ready to eat in about 24 hours but taste even better after a few days!

These will stay fresh in the fridge for 3–4 weeks. Let me know if you need a bigger batch or a variation! 🌶️🔥