jalapeno chillis, sliced. If you don't like your pickles so hot, remove the seeds with a teaspoon before slicing.
1 head garlic, peeled and sliced (head, not clove)
1big handfuloregano leaves, torn
Salt
Apple cider vinegar diluted with equal volumes of water
1tbspsugar (optional, but delicious)
Instructions
Essentially you want a 2.5% acidity and a 2% salinity with your pickles. Mix apple cider vinegar with equal volume of water to get a 2.5% acidity, or if you have a 2-3% vinegar you can use that undiluted. Use 1 tbsp salt per litre of liquid plus 1 tbsp salt per kilo of jalapeños - scale up or down according to how big your batch is.
Bring the water and vinegar to the boil with the salt, sugar, garlic and oregano and pour over the chillis - use enough vinegar to just cover, let it cool down to room temperature and refrigerate. Ready to eat in 2-3 hours.