By slicing the peppers very thinly with a mandolin, they are able to pickle much faster.
- 4-5 large jalapenos, sliced very thin
- 2 cups vinegar — apple cider or champagne both work well
- 1 teaspoons whole black peppercorns
- 2 large bay leaves
- 2 tablespoons sea salt
- 6 medium garlic cloves, peeled and lightly crushed
Combine all ingredients in a small saucepan over high heat and bring to a boil. Cook for about 10 minutes until peppers start to soften.
Remove from heat and allow to steep for 20-30 minutes. Remove bay leaves.
Place mixture in an airtight container and refrigerate for at least a couple days.
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