Begin by washing about 10-12 average-sized jalapenos, then slice them into ¼-inch round pieces.

In a medium-sized pot, combine 2 cups of sugar with 1 cup of apple cider vinegar and your chosen spices. Heat over medium-high until it boils, then reduce to low and simmer until sugar dissolves.

Add the sliced jalapenos to the pot, stirring gently until they are coated in the syrup. Simmer for about 4 minutes until tender.

Transfer the jalapenos into sterilized jars, pouring the syrup over to submerge them. Fill to about ¼ inch from the top.

Seal the jars securely and refrigerate for immediate consumption or process in a boiling water bath for longer storage.