1tablespoongranulated sugarreduce or omit for spicier jalapenos
2teaspoonskosher salt
Instructions
To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt.
Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved.
Remove from heat and stir in the jalapeno slices. Allow it to sit and cool for 10 minutes.
Pack the pickled jalapenos to a clean glass jar and top off the jar with brine.
Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
Refrigerate for at least 4 hours (I recommend 1 day) prior to eating.
Notes
Storing Information:
Refrigerated, in an airtight glass jar, for up to 2 months.
The Crunchier Jalapeno Method:
Add the raw, sliced jalapenos to a clean jar and then pour over the brine (it should be boiled and cooled for 10 minutes prior to pouring). Follow the remaining directions as written.