Ingredients

• 1 cup vinegar
• 1 cup water
• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 cloves garlic , smashed
• 1 pound jalapeño peppers , thinly sliced

Instructions

1. 1 Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
2. 2 Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
3. 3 Transfer jalapeño peppers into a large sterilized Mason jar using tongs or a slotted spoon. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and store pickles in the refrigerator.

Nutrition per serving