Pickled jalapeño peppers

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Ingredients

• 1 cup white vinegar

• 1 cup water

• 2 cloves garlic smashed

• 2 tablespoons sugar

• 1 tablespoon salt

• 7-8 jalapeno peppers thinly sliced

Instructions

• Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

• Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

• Store in the fridge for up to two months.