Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic peeled
- 10 jalapeño peppers thinly sliced
Instructions
- In a saucepan, combine vinegar, water, sugar, salt, and garlic. Bring to a boil, stirring until sugar and salt dissolve.
- Place sliced jalapeños in a clean jar. Pour the hot brine over the jalapeños, ensuring they are completely submerged.
- Allow the jar to cool to room temperature, then tightly seal and refrigerate. The pickled jalapeños will be ready to eat after 24 hours.