This is sort of the pickled cabbage and (bell) peppers recipe. Brown mustard seed instead of black. Subbed jalapeños for bell peppers — so didn’t add any chili flakes. 1 cup white wine vinegar, 1/2 cup regular white vinegar.
And, rather than hot processing, just put it into this jar and going to put at the back of the fridge for 3 weeks.
Also mixed coarse and regular fine salt since I didn’t have pickling salt. I rinsed it a fair bit but still seemed quite salty.