Ingredients:

  • 1 lb (450g) fresh jalapeños, sliced into rounds
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) filtered water
  • 1 tbsp (15g) kosher salt
  • 1 tbsp (12g) honey or maple syrup
  • 3 cloves (15g) garlic, smashed
  • 1 tsp (2g) whole black peppercorns

Instructions:

  1. Wash the jalapeños thoroughly and slice into 1/4-inch rounds. Pack the slices tightly into clean glass jars.
  2. Combine the white vinegar, water, kosher salt, honey, smashed garlic, and peppercorns in a small saucepan.
  3. Place the saucepan over medium-high heat and bring to a light boil, stirring occasionally until the salt and honey are completely dissolved.
  4. Carefully pour the boiling brine over the jalapeños in the jars, ensuring every slice is fully submerged.
  5. Use a slotted spoon to press down any floating peppers to prevent spoilage.
  6. Seal the lids tightly and let the jars sit at room temperature until cool, then move them to the refrigerator to chill for 2 hours for optimal flavor.