Ingredients
Scale
- 2 cups peeled garlic cloves
- ½ cup apple cider vinegar, labeled 5% acidity
- ½ cup water
- ⅓ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1–2 red jalapeños, thinly sliced
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon smoked paprika
- 1 small sprig fresh thyme
- 1 small bay leaf
Instructions
- Peel and trim the garlic, leaving cloves whole. Wash and slice the jalapeños.
- Combine all ingredients except garlic and jalapeños in a nonreactive saucepan. Bring to a gentle simmer, stirring to dissolve honey and salt.
- Add garlic and jalapeños. Return to a gentle simmer and cook for 5–7 minutes, until slightly softened but intact.
- Remove thyme and bay leaf. Transfer to a prepared heat-safe jar and cover completely with brine. Divide between jars if necessary.
- Cool briefly for about 30 minutes, then refrigerate promptly. Keep at 40°F or below.
- Wait at least 24 hours before serving. Use clean utensils and consume within 3–4 days of preparation under the conservative storage approach described above.