Quick Pickled Jalapeños with Garlic

Ingredients

• 600 g fresh jalapeños — sliced 5 mm thick
• 6 garlic — cloves, peeled
• 300 ml plain vinegar — 5% acidity
• 200 ml apple-cider vinegar
• 200 ml water
• 3 tbsp caster sugar
• 2 tsp fine salt
• 1 tsp black peppercorns

Method

1. 1

   Prep the peppers and garlic

   Wash the jalapeños. Slice them 5 mm thick on a cutting board, discarding the stems. Peel the garlic and leave the cloves whole. Pack the peppers and garlic into two clean jars.

   Using: Chef's knife, Cutting board

2. 2

   Make the brine

   In a saucepan, combine the plain vinegar, apple-cider vinegar, water, sugar, salt and peppercorns. Set over medium-high heat and stir until the sugar and salt dissolve.

   5 min · until the sugar and salt fully dissolve and the brine just reaches a boil

   Using: Saucepan, Wooden spoon

3. 3

   Pour over and cool

   Pour the hot brine over the peppers, making sure they are fully submerged. Let the jars cool to room temperature on the counter.

4. 4

   Chill overnight

   Seal the jars and refrigerate overnight. The peppers will soften slightly and keep their crunch.

   Then wait — the next morning.