thinly slice the jalapenos, garlic cloves, and white onions
8 jalapenos, thinly sliced, 1 medium white onion, thinly sliced, 4 cloves garlic, thinly sliced
Make the pickling brine
In a medium saucepan combine the apple cider vinegar, water, sugar, and salt. Add seasonings: peppercorns, mustard seeds, coriander seeds, and bay leaves. Bring mixture to a boil over medium heat stirring occasionally until the sugar and salt are dissolved.
1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 1 tsp black peppercorns, 1 tsp mustard seeds, 1 tsp coriander seeds, 2 bay leaves
Pack the jar
Pack the sliced veggies into a clean glass jar (quart). Pack tightly but leave some space at the top.
Add the brine
Carefully pour the boiling hot brine over the veggies making sure to fully submerge. If needed, press down with a spoon to remove air bubbles and ensure veggies are covered with brine. Can use the bay leaves on top to help hold down peppers and onions or a pickle weight.
Seal and cool
Place the lid on top of the jar and tighten the ring. Allow the jar to cool to room temperature and store in the refrigerator. Allow to pickle for at least 4 hours, preferably overnight. Flavor will continue to develop. Stores for several weeks in the refrigerator.
Notes
Use on burgers, tacos, quesadillas, grain bowls, and scrambles