Easy Homemade Pickled Jalapeños

Easy Jalapenos.jpg


Think of your favorite Thanksgiving dish. The one your mom or grandmom made when you were a kid that you simply must have on the table alongside the turkey and stuffing. What does that dish feel like when you think about it? Maybe peace, happiness, comfort or simply that moment you put it in your mouth and you have a warm and fuzzy feeling inside. Those same feelings are what I feel when I think about God. There is no denying that life is super hard and we all have seasons in our lives that we find very challenging. At times we may even question God’s role in our lives and HIS direction. Staying steadfast in our relationship with God is important during the challenges and even more so when life is going well.

During this month of November let us be thankful for the comfort and fulfillment God gives us just like that special Thanksgiving dish. If you are in the midst of difficulties having a relationship with God will give you peace and strength to overcome your challenges. Use this prayer below and see how a life with God will fill you up and bring you peace no matter what your day holds.

Prayer of Thanks
Heavenly Father, thank you for this new day and its challenges and victories. Thank you for holding me up when I am feeling sad, defeated, scared or hopeless. Help me to rely on you throughout my day and to speak to you continually. I thank you for both the good and the bad I am experiencing today and for all my blessings. Lord I thank you for the sacrifice of your son for our sins. Thank you for loving me and forgiving me. In Jesus’ name I pray AMEN

These things I have spoken to you, so that in me you may have peace. In the world you have tribulation, but take courage; I have overcome the world–John 16:33

God Bless,


Easy Homemade Pickled Jalapeños
I am addicted to these jalapeños! They are great on salads, grilled cheese sandwiches or anything in between! They would make a great Christmas present too:)

1 Cup water

1 Cup distilled white vinegar

4 T Sugar

2 T kosher salt

15 large Jalapeños, stems discarded and sliced

  1. In a medium sauce pan combine the water, vinegar, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt and then add the sliced jalapeños pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
  2. Transfer the jalapeños into a clean jar. Ladle the pickling juices over top until they reach the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

I don’t can them because they just don’t last that long in my fridge. They should last at least 4 weeks if kept refrigerated in the airtight jar.

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