7jalapenossliced in ¼-inch slices (about 20-ounces)
2garlic clovespeeled and smashed
½cupdistilled white vinegar
1tablespoonkoshersea or pickling salt
Add the sliced jalapenos to a pint-size jar (or any container with a lid).
In a small stainless steel or enamel saucepan, heat the garlic, vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no grains of salt or sugar in the bottom of the saucepan. Remove from heat and allow it to cool slightly; about 5 minutes.
Pour the brine into the jar over the jalapeno slices. Secure the lid; gently shake to distribute the brine. Allow the jar to come to room temperature. Place the jar in the refrigerator When the jalapenos are cool, they’re ready to eat! You can safely store the pickled jalapenos in the refrigerator for up to 6 months.
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