Name: Picked Jalapeños
Ingredients: 250–500g fresh jalapeños (sliced into rings or kept whole with slits); 250ml white vinegar (or apple cider vinegar for fruitiness); 250ml water; 1 tbsp salt (non-iodized, like sea salt or pickling salt); 1–2 tbsp sugar (optional, balances heat and vinegar); 2–3 garlic cloves, sliced; 1 tsp mustard seeds (optional); 1 tsp coriander seeds (optional); 1 tsp cumin seeds (optional); 5–6 black peppercorns (optional); 1 small bunch fresh thyme (optional); 20 fresh curry leaves (optional)

Ingredients

250–500g fresh jalapeños (sliced into rings or kept whole with slits)
250ml white vinegar (or apple cider vinegar for fruitiness)
250ml water
1 tbsp salt (non-iodized, like sea salt or pickling salt)
1–2 tbsp sugar (optional, balances heat and vinegar)
2–3 garlic cloves, sliced
1 tsp mustard seeds (optional)
1 tsp coriander seeds (optional)
1 tsp cumin seeds (optional)
5–6 black peppercorns (optional)
1 small bunch fresh thyme (optional)
20 fresh curry leaves (optional)

Steps

Before starting, sterilize your glass jars by boiling them for 10 minutes or running through the dishwasher. This is not strictly necessary but it will preserve the jalapeños longer. If I am making a batch that I know will go fast, I usually skip this step.
Wash the jalapeños thoroughly and then slice them into thin rounds. Slice the garlic thinly too.
Pour the vinegar, water, sugar, salt, herbs, if using and whole spices into a pot and bring to a simmer over a medium-high heat.
Simmer for a couple of minutes so that the salt and sugar dissolve completely.
Layer jalapeños, garlic, and herbs inside the jar/s and pour the hot brine over it all, ensuring that the peppers are completely submerged.
Wipe the rims clean, seal tightly, and let jars cool to room temperature. For refrigerator pickles: Chill and enjoy after 30 minutes to 24 hours.