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- 1 cup apple cider vinegar
- 8 jalapeños (about 1/2 pounds), with seeds, thinly sliced
Whisk vinegar, sugar, and salt in a medium bowl until sugar is dissolved. Add jalapeños; toss to coat. Let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 2 hours. DO AHEAD: Pickled jalapeños can be made 1 day ahead. Cover and chill.