Ingredients:

  • 6 oz fresh jalapeños, sliced into ¼ inch rings
  • 3 cloves garlic, smashed
  • ½ tsp sea salt
  • 1 cup distilled white vinegar
  • ½ cup filtered water
  • 1 tbsp sugar
  • ½ tsp salt

Instructions:

  1. Wash the jalapeños thoroughly and slice them into uniform rings. Place the sliced peppers, smashed garlic cloves, and ½ tsp of sea salt into a sterilized glass pint jar, pressing down firmly to remove air pockets.
  2. Combine distilled white vinegar, water, sugar, and salt in a small stainless steel saucepan. Bring to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
  3. Carefully pour the boiling brine over the jalapeños, ensuring they are completely submerged while leaving about ½ inch of headspace. Seal the lid tightly and let the jar sit on the counter until it reaches room temperature.
  4. Transfer the jar to the refrigerator. Chill for at least 2 hours to allow flavors to peak and the texture to firm up for maximum crunch.