Instructions
Start by washing the jalapeños thoroughly under cold water. Slice them into rings or lengthwise strips, depending on your preference. If you want a milder flavor, remove the seeds before slicing. For extra heat, leave the seeds intact.
In a medium saucepan, combine the vinegar, water, sugar, and salt. Place the pan over medium heat and stir until the sugar and salt are completely dissolved. Once the mixture begins to simmer, remove it from the heat.
Prepare a clean glass jar with a tight-fitting lid. Add the garlic cloves, black peppercorns, and mustard seeds to the bottom of the jar. Pack the sliced jalapeños tightly into the jar, leaving a little space at the top.
Carefully pour the hot pickling liquid over the peppers until they are fully submerged. Tap the jar gently to release any air bubbles. Seal the jar tightly with the lid and let it cool to room temperature.
Once cooled, place the jar in the refrigerator. For best results, allow the jalapeños to pickle for at least 24 hours before using. The flavor will continue to develop over time, becoming more complex and delicious after a few days.
Tips for Perfect Pickled Jalapeños
