Slice the stem and bottom off of each jalapeno. Core the jalapeno, removing most of the seeds and white parts using the handle side of a spoon. (See example above in post). Highly recommended to wear plastic gloves and protective eye glasses when handling jalapenos.

Slice each jalapeno into rings.

In a saucepan combine apple cider vinegar and sugar. Whisk over high heat until it comes to a boil, watch carefully so it does not bubble over. If it starts to bubble over remove from heat. Add the jalapenos to this mixture and reduce heat to low. Simmer, stirring occasionally for 8 to 10 minutes.

Let this mixture cool and spoon into 2 pint size mason jars. Store in the fridge up to 6 weeks.