Step 1

Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins.

Step 2

Combine the apple cider vinegar, granulated sugar, salt, and pickling spices in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes.

Step 3

Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.

Step 4

Transfer the jalapeños to a pint-sized mason jar or heat-proof container using a slotted spoon. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes.

Step 5

Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing and refrigerating.