Slice the jalapenos and place them into a mason jar.
8 jalapeno peppers
Prepare the pickling brine by combining water, vinegar, salt, and pepper in a pot. Bring the mixture to a boil, then turn off the heat. The sugar will dissolve in the hot liquid.
1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar or maple syrup, 1½ tsp salt
Pour the brine over the jarred peppers, seal the jars, and allow them to come to room temperature.
8 jalapeno peppers, 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar or maple syrup, 1½ tsp salt
For an extra spicy kick, add 2 sliced habanero chilies or bird's eye chilies to the jars. They deliver just the right amount of spiciness to the jalapeños.
2 habanero chili peppers
Seal the jar and let it come to room temperature. Once cooled, store it in the refrigerator for up to 3 months.
Enjoy your homemade pickled jalapeños by using them as a zesty topping for your favorite dishes.
Notes
Flavour variations
Jalapenos: Instead of using solely green jalapenos, try a mix of different coloured ones for a vibrant twist.
Vinegar Options: If you're out of apple cider vinegar, you can also use white vinegar or rice vinegar. Keep in mind that these alternatives are less sweet than apple cider vinegar, so if you choose this path, consider adding an extra 2 teaspoons of sugar for balance.
Spicy Kick: To crank up the heat, include a habanero pepper or bird's eye chili in the jar.
Herb Infusion: Experiment with added depth of flavour by introducing fresh oregano, dried bay leaves, and black pepper to the mix.