Ingredients:

  • 1 lb hot peppers (Jalapeños, Serranos, or Banana Peppers)
  • 2 cloves garlic, smashed
  • 1 tsp pickling salt
  • 1 cup apple cider vinegar
  • 1/2 cup white distilled vinegar
  • 1/2 cup filtered water
  • 1 tbsp cane sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Thoroughly wash the peppers and slice them into 1/4 inch rounds. For milder heat, remove seeds and ribs before slicing.
  2. Divide the smashed garlic cloves and peppercorns evenly between two wide-mouth pint glass jars. Pack the sliced peppers tightly into the jars, leaving 1/2 inch of headspace.
  3. In a small stainless steel saucepan, combine apple cider vinegar, white vinegar, water, sugar, and mustard seeds.
  4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until sugar and salt are completely dissolved. Remove from heat before it reaches a rolling boil.
  5. Carefully pour the hot brine over the peppers, ensuring they are completely submerged.
  6. Gently tap the jars on the counter to release trapped air bubbles, seal the lids tightly, and refrigerate for 24 hours.