4. Quick pickled Jalapeno slices
Pack all jalapeno slices in a clean glass jar and leave an inch of head room in the top portion. Toast mustard seeds in a medium saucepan by using medium heat for a minute. Add apple cider vinegar, garlic clove, fresh dill blossoms, granulated sugar in this pan and bring them to a boil. Stir this mixture well for dissolving salt and sugar. Pour this mixture into the jar and ensure that all jalapenos submerged on the whole. Leave ½ inch of head room. Let this mixture cool and seal it tightly and keep it upside down. Refrigerate 6 hours and serve happily.