"Pickled Jalapenos are so easy to make! Sliced jalapenos simmered in a vinegar brine with salt and garlic! Store in a jar in the fridge for up to 3 months...."
INGREDIENTS
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2 cups sliced jalapenos (see note)
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1 cup water
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1 cup white vinegar
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2 teaspoons kosher salt
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3 cloves garlic (sliced)
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2 teaspoon sugar (optional)