330g Jalapeño peppers, sliced
1 tbsp. pepper corns
1 tbsp. sugar
2 tbsp. coarse sea salt
2 bay leaves
3 cloves of garlic, dashed under the flat blade of a knife
1 cup apple cider vinegar
1 cup water
Place the sliced jalapeños in a glass jar.
Place the rest of the ingredients in a saucepan. Bring to a boil and simmer for about 5 minutes.
Let the brine cool a little but while its still hot pour over the jalapeños in the jar and let it rest for a few hours.
Cove the jar and shake a little to distribute the spices evenly.
I keep the jar refrigerated so that it lasts longer.
Note: If you are pickling a different quantity of jalapeños, all you need to to is wash the whole peppers and place them in the glass jar you will be storing the pickle in. Fill it with water. Measure the quantity of water used and substitute half the quantity of water for the apple cider vinegar and add the spices.
This recipe is linked to –
Meatless Mondays @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Meatless Mondays @ My Sweet and Savory
Whats Cooking Thursday @ Feeding Four
Decidedly Healthy or Horridly Decadent @ Ceo a’s draiocht
Fun with Food Friday @ Paisley Passions