1 cup cider vinegar
2 cups white sugar
Juice and zest of 1 lemon or lime
Chop jalapeños into 1/4 inch rounds (Pro tip: use gloves for this step and save yourself the pain of stinging hands!). Combine vinegar, sugar, zest & juice in saucepan and place over medium flame. Once mixture has boiled, reduce heat and simmer until sugar is dissolved, around 5 minutes. Add the jalapeños and let the mixture simmer for 4-5 minutes, until the peppers have all changed color. Using a slotted or pasta spoon, remove jalapenos and place in jar or another airtight container. Leave syrup in pan and allow to reduce a further 5-7 minutes. Remove syrup from heat and pour into the jar, covering jalapeños completely. Seal the jar and allow to cool. The peppers are ready to eat once cooled, but taste even better after a few days. Use as a toppig for chicken, in tacos, mixed in a cheese dip, or for just snacking.