Ingredients:

  • 1 lb fresh jalapeño peppers
  • 2 cloves garlic, smashed
  • 1 cup distilled white vinegar (5% acidity)
  • 1 cup filtered water
  • 2 tbsp organic cane sugar
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 0.5 tsp mustard seeds
  • 2 bay leaves

Instructions:

  1. Wear kitchen gloves to protect skin. Wash the jalapeños and slice them into even 1/8-inch rings. Alternatively, poke two small slits in whole peppers if pickling whole.
  2. In a non-reactive saucepan, combine distilled white vinegar, filtered water, cane sugar, and kosher salt. Bring to a rolling boil over medium heat until the sugar and salt are fully dissolved.
  3. Remove the brine from heat immediately once the sugar and salt are dissolved. Place smashed garlic, peppercorns, mustard seeds, and bay leaves in the bottom of a clean glass jar.
  4. Pack the sliced jalapeño rings tightly into the jars, leaving roughly half an inch of headspace at the top. Pour the hot brine over the peppers until they are completely submerged.
  5. Let the jar sit at room temperature until cool to the touch. Once cooled, seal with tight-fitting lids and store in the refrigerator. Flavors will fully develop after at least 5 hours, but ideally overnight.