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• 1/2 pound jalapenos (about four) or 1/2 pound sliced cucumbers
• 1 cup of apple cider vinegar
• 1/2 cup of sugar
• 1 teaspoon mustard seed
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1 cinnamon stick

1. Pack peppers or cucumber into a pint-sized jar.
2. Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos.
3. Let cool (about half an hour) and then cover and refrigerate.
4. Will be ready in a couple of hours, but I like to let them pickle overnight.

From Homesick Texan