Pickle me spicy!

I'm on a spicy kick around here and I like it! Pickled jalapenos can be kinda lame and dead looking in a jar... or you can make them yourself and have crisp delicious perfectly flavored heat! The more time they marinate the softer they will become, so if you like them crisp eat them up faster. I left all the seeds in with these... next time I'll leave some out so I get more flavor with less intensity :) Not that I'm saying I cried or anything...

This was my first try at pickling, have you pickled things or are you more of a sweet lover?

Pickled Jalapeños Recipe
recipe by Purple Foodie (check out her blog to learn the perfect pickling ratio)

330g jalapenos, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.

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