Pickled Jalapenos

Pickled Jalapenos
1/2 cup white vinegar
1/2 cup pineapple juice
2 t. brown sugar
4 firm fresh jalapeno peppers, washed
In a small pan. over low heat, combine the vinegar, pineapple juice and sugar. Stir until the sugar has dissolved. Add the peppers, increase the heat and bring mixture to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. If desired, transfer to peppers to a sterilized jar, cover tightly and keep refrigerated for up to 2 weeks. This recipe can be doubled or even tripled.
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Category:Cathy's Recipes