Ingredients
Directions
Combine vinegar, water, garlic, maple syrup, and optional salt in a medium pot and bring to a boil.
Add the jalapeno slices, stir, and remove from heat.
Carefully transfer all ingredients, including the brine, to a 32-ounce mason jar.
Make sure the peppers are fully covered by the liquid, and place the lid over the container to allow them to pickle and cool.
Once the jar has come to room temperature, store it in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!
Chef's Notes
Substitutions
Substitute jalapeños with your favorite peppers. If you do not like spice, turn down the heat and pickle sweet red or orange mini peppers. If you want to expand your spicy pepper palate, try banana peppers, poblano peppers, or habaneros.
Wholefood Sweetener
Use date paste in place of maple syrup.
Storage
Store in an airtight container, covered in brine, in the refrigerator for up to 2 months.
Ingredients
Directions
Combine vinegar, water, garlic, maple syrup, and optional salt in a medium pot and bring to a boil.
Add the jalapeno slices, stir, and remove from heat.
Carefully transfer all ingredients, including the brine, to a 32-ounce mason jar.
Make sure the peppers are fully covered by the liquid, and place the lid over the container to allow them to pickle and cool.
Once the jar has come to room temperature, store it in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!