• Slice jalapenos into medallions.
• Add as many jalapenos as you can to a mason jar or similar non-reactive container.

Make Brining Liquid

• To a medium pot over medium-low heat combine your brine ingredients.
  1 Cup Distilled White Vinegar, 1 Cup Water, 1.5 tbsp White Sugar, 1.5 tbsp Kosher Salt, 1/2 tbsp mustard seed
• Bring to a slight boil and then take off the heat.

Pickling the Jalapenos

• Ladle brine liquid into mason jar - all the way to the top.
• Cover the mason jar with a lid and then allow to cool.
• Once cooled store in your refrigerator. Flavors will improve overnight.