I used to have this recipe on the website, but it disappeared into cyber space. Here is the refreshed recipe and these pickled jalapeños taste good on just about everything.


8 jalapeños, chopped thick
2 garlic cloves, smashed
1 cup apple cider vinegar
1 cup water
2 Tbsp JF Universal Salt
4 Tbsp coconut sugar


Chop all of the jalapeños into large, equal slices. In a large saucepan, combine the smashed garlic cloves, apple cider vinegar, water, JF Universal Salt, and coconut sugar. Once the sugar is dissolved add the jalapeño slices. Bring the pot to a boil and then turn off the heat. Let them sit in the pot for 10-15 minutes and watch the jalapeños change color. Pour them into a large, heat proof container and let them sit overnight.