Bread & Butter Jalapenos
  • 1 C jalapeños thinly sliced using a mandoline

  • 1/2 C apple cider vinegar

  • 1/4 C water

  • 1/3 C sugar

  • 1 t kosher salt

  • 1 t black peppercorn

Add all ingredients except jalapeños to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place onions in 8 oz jam jar Pour brine over jalapeños . Secure lid on jar and chill for at least 1 hour. Bread & butter jalapeños keep well in the fridge for up to two weeks.