Ingredients:

  • 1 cup white distilled vinegar
  • 1/2 cup water
  • 1 tbsp kosher salt
  • 1 tsp raw cane sugar
  • 1 tsp black peppercorns
  • 300g fresh jalapeños, sliced into rounds
  • 6 cloves fresh garlic, smashed and peeled

Instructions:

  1. Slice the jalapeños into uniform rounds about 1/4 inch thick. Smash the garlic cloves with the flat side of a knife to rupture the cells.
  2. Distribute the sliced peppers and smashed garlic evenly between two clean pint jars.
  3. Combine vinegar, water, salt, sugar, and peppercorns in a small saucepan over medium heat, stirring until salt and sugar dissolve.
  4. Bring the brine to a gentle simmer, ensuring it does not reach a rolling boil.
  5. Pour the hot brine over the peppers and garlic in the jars, ensuring all ingredients are fully submerged.
  6. Tap jars gently on the counter to release air bubbles and let cool to room temperature for 30 minutes.
  7. Seal lids and refrigerate for 24 hours before serving.