Slice up a bunch of jalepano's
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, chopped
2 tbsp coarse sea salt
1 tbsp sugar
Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.
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