- 1/2 pound bright green jalapeño peppers (about 10)
- 1 clove garlic, smashed
- 1/2 cup distilled white vinegar
- 1/2 cup apple cider vinegar
- 1 cup water
- 2 tablespoons raw honey
- 1 heaping teaspoon kosher salt
Using gloves, cut stems from the peppers; carefully remove seeds and membranes. (If you prefer a spicier pickle, only remove the larger-thicker membrane and leave a few seeds behind). Slice peppers in thin – 1/8- to 1/4-inch rings. Pack pepper slices into sterile jars, leaving about 1/2-inch space at the top. Set aside.
In a small saucepan, heat garlic, vinegars, water, honey and salt to just under a boil, stirring until honey is dissolved. Remove from heat; discard garlic. Let brine cool slightly, about 10 minutes. Carefully ladle brine liquid into jars. Gently press down on peppers with the back of a spoon to remove any air pockets. Seal jars with secure lids. Keep for at least 1 week before eating. Store in the refrigerator.