Quick-Pickled Jalapenos

Wash a quart-sized canning jar and lid in hot soapy water and air-dry (or run through the dishwasher). Drop the garlic and pickling spices into the bottom of the jar. Pack sliced jalapenos into the jar, gently pressing them in and leaving about an inch of headspace at the top.

Combine vinegar, water, honey, and salt in a small, non- reactive saucepan. Bring to a boil, stirring to dissolve honey and salt. Turn off heat and let cool for a few minutes. Pour over jalapenos in jar (use a canning funnel if you’ve got one), leaving about a half-inch of headspace. If there’s not quite enough liquid, top it off with a bit more vinegar. Screw on cap, let cool to room temperature, then store in the fridge. Will keep for several months.

Important Note: This recipe does not contain enough acid for hot water bath canning. If you’d like to preserve your pickled jalapenos, use a trusted source for home canning recipes, such as Ball or the National Center for Home Food Preservation.