Ingredients

• 0.75 cups water
• 0.75 cups distilled white vinegar
• 3 tablespoons white sugar
• 1 tablespoon kosher salt
• 1 clove garlic , crushed
• 0.5 teaspoons oregano
• 10 large jalapeño peppers , sliced into rings

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat.
3. 3 Let mixture cool for 10 minutes.
4. 4 Pack peppers into two 8-ounce jars using tongs and cover with vinegar brine mixture. Let pickles cool completely at room temperature.
5. 5 Cover jars with tight-fitting lids and refrigerate until needed.

Nutrition per serving