I like my jalapeños HOT, so I add red pepper flakes to keep them that way after pickling. But for a milder flavor, skip the red pepper and add 2 teaspoons of sugar to the vinegar mixture. You can also try removing some of the hot seeds by covering the jalapeño slices with water and agitating them. Be sure to let them dry before putting them into jars.
8ouncesjalapeño peppersapproximate (number will depend on size of peppers)
1/2cupwhite wine vinegaror more cider vinegar
2clovesgarlicsliced in half lengthwise
1/4teaspoonred pepper flakesoptional
Prepare jars and lids by cleaning them well in hot water. One recipe will fill 2 8-ounce jars or 1 16-20 ounce jar, approximately.
Wearing protective gloves, slice the peppers about 1/4-inch thick; discard the stem ends. Pack the pepper rings into jars.
Place remaining ingredients into a non-reactive saucepan and heat until it comes to a full boil.
Pour the vinegar mixture over the peppers until it covers them, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
Jalapeno pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.