One thing about living in a van is… we don’t have a lot of room for big jars or cans of food in our fridge or pantry. So making a small batch of spicy, pickled jalapenos is very convenient and easy to boot.

Ingredients:

• 1 cup water
• 1 cup white vinegar
• 2 tsp. salt
• 1 tsp. cumin
• Sliced fresh jalapenos
• 2-4 cloves minced garlic

Preparation:

Bring water, vinegar, salt and cumin to boil in a saucepan. Remove from heat and cool to room temperature. Place sliced jalapenos and garlic in repurposed glass jars and pour the pickling brine over the top to fill. The brine is enough for about 2 pints of pickled jalapenos. Place in refrigerator or cooler for 2-3 days before eating. They will only get better over time, and will last several weeks… but ours never last that long!