Pickled jalapeños can make or break a pizza. Having grown tired of the preservative laden pickled jalapeños all the supermarkets in my area sell (isn't pickling a means of preservation? ugh), I decided to make my own. The process is far too simple to waste time describing in detail. Basically do this:
Prep some jalapeños. I choose to thinly slice mine.
Pack the jalapeño pieces in pickling jars with spices as you like. I use only salt and bay leaf.
Bring 4 parts organic apple cider vinegar and 1 part water to a boil.
Pour the boiling vinegar into pickling jars up to the brim.
Cover all the jars and boil them in water for 10-30 minutes.
Take the jars out of the boiling water and store for 4-8 weeks until they are ready to eat.
But I thought the photos taken during the process were beautiful. So here they are: