1lb Jalapeno peppers
5 tbsp dill, chopped
5 garlic cloves, crushed
¾ cup apple cider vinegar Heinz
3 tbsp salt
Water to fill the remaining of jar
Grill all peppers and store them in a jar (500 ml). Add dill, garlic, salt, vinegar and water. Put a lid, shake well and refrigerate. After couple days you’ll have spicy pickled Jalapeno peppers for whole year. Keep in refrigerator.