6green cardamom podscrushed (don't lose the seeds!)
Wash and trim the stems from your peppers. Slice them and put them into a clean quart sized jar. I add the seeds, too, but if you like things a little less spicy, you can leave them out.
Mix the water, vinegar, sugar (if using) and spices in a bowl or large measuring cup with a spout. If you're using the sugar, be sure to stir until it has completely dissolved. Pour the liquid, and spices, over the peppers. Note: if the liquid doesn't completely cover the peppers, add more vinegar.
Cover tightly and refrigerate.
The peppers will keep up to 2 months.
You can pickle the whole peppers, if you like...but be sure to stab them with the tip of a sharp knife in several places to allow the pickling liquid to penetrate.
Simplify the process and use 2 Tbsp pickling spice.
Make quick pickled jalapeños and onions by adding some sliced red onion to the jar.
Make quick pickled jalapeños and carrots by adding sliced carrots.
Use red jalapeños, which are the same pepper, only more ripe.
If you want to can these quick pickled peppers, process for 10 minutes in a hot water bath. For a detailed but easy recipe see here.
https://theviewfromgreatisland.com/quick-pickled-jalapenos/ August 4, 2017