Ingredients:

  • 1 lb jalapeño peppers, sliced into 1/8-inch rounds
  • 4 garlic cloves, smashed or thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp coarse sea salt
  • 1 tsp granulated sugar

Instructions:

  1. Put on disposable gloves before handling the peppers.
  2. Cut the stems off the jalapeños and slice them into consistent 1/8-inch (3mm) rounds.
  3. Divide the smashed garlic cloves between the bottom of the clean glass jar and layer the sliced jalapeños on top, pressing them down firmly.
  4. In a small saucepan, combine the white vinegar, water, sea salt, and sugar.
  5. Place over medium-high heat and bring to a gentle simmer, stirring occasionally until the salt and sugar have completely dissolved.
  6. Carefully pour the hot brine over the jalapeños in the jar, ensuring all slices are completely submerged.
  7. Let the jar sit at room temperature for about 30 minutes to cool slightly, then secure the lid tightly.
  8. Place the jar in the refrigerator. While edible immediately, the flavor peaks after 24 hours.