1. Sterilize the Jars

Wash the jars, lids, and rings in hot soapy water. Sterilize jars by boiling them for 10 minutes or running them through a hot dishwasher cycle. Keep the lids and rings warm in simmering water.

2. Prepare the Jalapeños and Onions

Put on gloves. Slice the jalapeños into even rounds and the sweet onion into thin half-moons.

3. Make the Brine

In a non-reactive saucepan, combine:

• 2 cups white vinegar

• 1 ½ cups sugar

• 1 tablespoon mustard seeds

• 1 tablespoon celery seeds

• 2 teaspoons turmeric

• 1 teaspoon ground cloves (optional)

• 1 tablespoon kosher salt

• ½ teaspoon red pepper flakes (optional)

Heat gently while stirring until the sugar dissolves and the brine just comes to a boil. Remove from heat.

4. Pack the Jars

Pack the sliced jalapeños and onions tightly into the sterilized jars.

5. Add the Brine

Use a ladle and funnel to pour the hot brine into the jars, covering the vegetables and leaving ½ inch of headspace.

6. Seal the Jars

Wipe the rims clean. Place the lids on and secure with rings until fingertip-tight.

7. Process the Jars (Optional for Long-Term Storage)

For shelf-stable pickles, process the jars in a boiling water bath for 10 minutes. After processing, let the jars cool undisturbed for 12-24 hours. Check that the lids have sealed.

8. Cure and Store

Allow the pickles to cure for at least two weeks for full flavor development. Store unopened jars in a cool, dark place. After opening, refrigerate and consume within two months.