Pickled Jalapeños

Pickled jalapeños 

For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

 Cook Time 5 minutes

 Total Time 5 minutes

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

1. 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.
2. 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. 
3. Store in the fridge for up to two months.