Makes 1½ Quarts
2 Cups Granulated Sugar
2 Cups Apple Cider Vinegar
1 Cup Spanish Sherry Vinegar
2 Bay Leaves
1 Tablespoon Yellow Mustard Seed
6 Garlic Cloves, Thinly Sliced
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
2 Pounds Red and Green Jalapeños, Stems Removed, Thinly Sliced Crosswise, Seeds Left Intact
1 Cup White Pearl Onions, Peeled and Left Whole
In a large sauce pan add the sugar, vinegars, bay leaves, mustard seed, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.
Add the sliced Jalapeños and the pearl onions to the pan and bring back to a boil. Immediately remove from the heat and let the peppers cool in the liquid.
Put the peppers into glass canning jars and pour in as much of the liquid as possible to cover the peppers. Cool completely in the jars before covering and refrigerating.
Pickled Jalapeños will last several months in the refrigerator as long as they are covered with the liquid.
