Wash the peppers and remove the stem ends. Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You'll need two 8 oz jars or one 16 oz. jar.
Remove the stems and tips of the jalapeños and slice into rings. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick
Fill the jars with the jalapeño slices
Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave
Cool the brine slightly, then pour it over the jalapeño slices to fill the jars, leaving about ½ inch of headroom.
Add a lid and store the jars in the refrigerator.
Nutrition information is for the entire recipe (one 16 oz jar or two 8 oz. jars)
These pickled jalapeños are a beautiful vivid green until you add the pickling liquid. Then they become the familiar olive green colour you're used to seeing on your restaurant nachos.
Jalapeños vary in their heat level. Some are surprisingly hot. You can decrease the heat by removing the seeds from the pepper slices. Remember to either wear gloves when handling hot peppers, or wash your hands very thoroughly in hot soapy water, dry them completely, and avoid touching your eyes, or nose!