Pickled Jalapeños

INGREDIENTS:

• 8 - 10 Jalapeños or a few others for variety

• 1 Garlic Clove, smashed

• 1 Cup White Wine Vinegar

• 1 Cup Filtered Water

• 1/3 Cup Organic Cane Sugar

• Pinch of Salt to your taste

• 1 tsp Coriander Seeds

• 1 tsp Whole Pepper Corns

DIRECTIONS:

1. Slice peppers to your desired thickness

2. In a saucepan, combine vinegar, water and sugar

3. Heat until sugar is dissolved, whisking as needed

4. Sanitize your mason jars and lids

5. Fill your jar with peppers, garlic and spices

6. Pour warm brine into jar, filling to 1/4 inch below top

7. Clean rim of mason jar

8. Cover with lid and let sit until it is room temperature.

9. Pop it in the fridge, it’s good for about a month