مخلل الهالبينو

Wash the jalapeños well and slice them into rings.

In a bowl, mix water with coarse salt, sugar, and white vinegar until the salt is fully dissolved

Place the sliced jalapeños into a sterilized glass jar

Pour the brine over the jalapeños until they are fully submerged.

Add two tablespoons of apple cider vinegar.

Drop in a handful of chickpeas.

Seal the jar tightly.

Store it in a dry, dark place for 7 to 10 days to develop the desired flavor.