Quick Pickled Jalapenos

Makes: 1 quart, or 2 pint jars

Ingredients

5 medium to large green jalapeños, stemmed and sliced into thin rounds
1 tsp yellow mustard seeds
1 Tbsp granulated sugar
1 tsp kosher salt
3/4 cup apple cider vinegar
1/3 cup water
1 garlic clove, smashed
1 bunch fresh dill blossoms, roughly chopped (optional)

Method

Pack jalapeño slices tightly in a clean 1-quart glass jar (or 2, 1-pint jars) leaving about 1-inch of head room at the top.
In a medium saucepan over medium heat, toast mustard seeds until fragrant, 1 to 2 minutes, then add the remaining ingredients. Bring the mixture to a gentle boil, stirring to dissolve the sugar and salt.
Remove immediately from the heat once boiling. Carefully pour the mixture into your jar(s), making sure the jalapeños are completely submerged. Do not overfill; remember to leave at least 1/2-inch of head room. Allow mixture to cool to room temperature on the counter. Tightly seal, turn upside-down, and refrigerate at least 6 hours or up to 1 week. Keep in the refrigerator until ready to eat or gift. These quick pickled jalapeños will be good for about 1 month, refrigerated.

Notes
When slicing any type of hot pepper your fingers come into contact with the ribs and seeds, which are the hottest parts. If you inadvertently touch your eyes during prep — even after a good handwashing or two — you risk the dreaded “weepies,” or a mild to severe burning sensation in the eye and on the delicate skin surrounding it. To be safe, try wearing a pair of disposable gloves while handling peppers. (Buy a box cheaply at drugstores and dollar stores.)

For the faint of heat, there are several options: 1) Make lengthwise slices of the peppers, removing the ribs and seeds before pickling; 2) Rinse the pepper rings or lengthwise slices under water for a minute to calm the heat (never tried this personally, but heard it works); or 3) Add 2 Tbsp sugar instead of 1 Tbsp.

MORE IDEAS
+ Use a variety of milder peppers, such as the jalapeños, anaheim, banana/wax, cascabel, cherry, hatch, shisito or poblano. Do a mixture, or stick with all of one type.
+ Kick it up a notch with hotter chillies, like serrano, Thai bird, fresno, cayenne, habañero, or the infamous ghost chillies. Definitely wear those gloves with these!
+ No dill blossoms? Try stuffing in a few sprigs of the fresh dill itself, or of oregano, thyme, marjoram…

From heathergnutrition.com