Bread and butter jalapeno pickles

Bread and butter jalapeno pickles 1/2 pound jalapenos (about four) 1 cup of apple cider vinegar 1/2 cup of sugar 1 teaspoon mustard seed 1/2 teaspoon whole cloves 1/2 teaspoon whole allspice 1 cinnamon stick Pack into a pint-sized jar the sliced jalapenos Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos. Let cool (about half an hour) and then cover and refrigerate. Will be ready in a couple of hours, but I like to let them pickle overnight.