Pickled jalapeños with honey and spices

Ingredients for 1 servings:

• 350 g Jalapeño(s), red and green
• 150 ml apple cider vinegar
• 150 ml spirit vinegar
• 300 ml water
• 3 medium-sized garlic cloves
• 1 tbsp peppercorns, colored
• ½ tbsp mustard seeds
• ½ tbsp coriander seeds
• 3 tbsp honey
• ½ tbsp salt
• 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the jalapeños, trim off the stems, and cut into 1 cm thick slices. Wear disposable gloves if necessary. Thinly slice the garlic. Bring water to a boil with all the ingredients and simmer gently for 3-4 minutes. Pour into a sieve and collect the liquid. Remove the bay leaves. Place the jalapeño slices in clean, hot-rinsed jars, filling them with water up to about 2 cm below the rim, and sprinkle the spices on top. Pour in the hot liquid until everything is covered. If there is too little liquid, add a little vinegar water. Boil the jar lids in water and then seal the jars. Place the closed jars in a saucepan for 15 minutes at 100°C. Remove, let cool, and let stand for 4 weeks to infuse. Then you can try it.