With Cinco de Mayo just around the corner, we all have beer on the brain. Sure, Mexican lagers and taco parties might be on your mind, but I’d recommend kicking that up a notch with homemade beer-pickled jalapenos. They’ll give you the heat those tacos need, and the beer the holiday deserves. Plus, they have the added benefit of sounding super-hard to make, while actually being insanely easy to pull off.
- 2 Tbsp granulated sugar
- 1 Tbsp salt
- ½ cup white vinegar
- 1 cup pale ale or IPA beer
- 6 large jalapeno peppers, thinly sliced
In a saucepan over medium high heat, add the sugar, salt, and vinegar. Stir just until the salt and sugar have dissolved. Remove from heat. Stir in the beer and pour into a jar.
Refrigerate until cold, about 20 minutes.
Add the jalapenos to the jar, replace the lid, and refrigerate for at least 24 hours.
Jalapenos will last for several weeks.
Makes 1 1/2 cups .