I was looking through my pictures to see what I could post about this week and I realized I haven’t been taking as many pictures lately, oops~ :) it has been a little crazy at work, which makes it harder for me to feel motivated to do much when I get home. When it slows down, I’ll try my best to get back on track with my picture taking…
So, today… I’m going to show you a clever trick I learned from one of my friends. In the Korean stores around Seattle, they don’t sell jalapenos individually, you have to buy a pound or more that they have prepackaged for you. This is nice for bigger families that use a ton of jalapenos, but for my family of two… it can be a bit much. For a while, I was slicing them all up and using 1 or less and freezing 90% of them, but after a while, you get the ice chunks and freezer burn… and all of a sudden it hit me 
One of my friends were over for a BBQ last year and showed me how to pickle jalapenos, like that kind you can get from a can in the Mexican food aisle of most grocery stores.
I got an old spaghetti sauce jar, filled it with sliced jalapenos
pour in white distilled vinegar (I always have vinegar on hand for everything, from cooking to cleaning :))
cover and refrigerate.
It should only take a week or so for the color to change to a dull green. After it’s done pickling, I like to chop it up and put it over nachos or on sandwiches, one time I tried putting it on Boboli pizza crust bread with mozzarella and cheddar cheese and regular deli ham chopped up (bake per instructions of course) and it was seriously delicious :). It’s also delicious on quesadillas. oh the possibilities