Easy Pickled Jalapeno Peppers

1. Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.

2. Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.

3. Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

Cook's Note:

As you are preparing your jalapeno peppers, wear gloves to avoid burns! Wash, clean, and slice the peppers into rounds, leaving membranes and seeds intact.