If you like the thought of a spicy pickle but don't have a high threshold for heat, be sure to either knock most of the seeds out of the jalapenos, or trim off the ends and swish them in water to rinse out the seeds. These turned out even hotter than I was expecting ... not that it stopped me from eating them. My nose did run though, so proceed with caution.
I decided to play around with the vinegars in these pickles and use a three-way combination of white, rice, and apple cider. One is mild, one is sweet, and the other astringent.
4 cloves garlic
4 fresh jalapeno peppers, sliced into rings
1 vidalia or sweet onion, sliced
1 t celery seed
1 t mustard seed
1/2 c cider vinegar
1/2 c rice vinegar
1/2 c white vinegar
1/2 c sugar
1/4 c light brown sugar
1/2 t salt
6 pickling cucumbers, sliced
Place the garlic, jalapeno rings, celery seed, mustard seed, and onion in a jar or covered bowl and give them a shake to combine.
In a small pot, bring the vinegars, sugars, salt and lemon up to a boil. Remove from heat and slowly pour over the jalapenos. In the event the jar/bowl is cold, you don't want to pour it in all at once and risk it cracking - starting slow will give the glass a chance to warm as you pour.
Allow the heat from the vinegar mixture to heat the jalapenos and take the raw crunch off of them as it cools, then add the cucumbers when the mixture if at or slightly above room temp to maintain the crisp of the cucumbers. I don't know about you, but I can't stand a soggy pickle! Cover and refrigerate for at least a few hours before diving in.