Ingredients :

• 6 large jalapeño peppers, sliced into 1/4-inch rings
• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic, peeled and smashed
• 2 tablespoons sugar
• 1 tablespoon kosher salt

Method :

1. Slice the jalapeño peppers into thin, even rings, discarding the stems.
2. In a medium saucepan, combine the white vinegar, water, smashed garlic, sugar, and kosher salt.
3. Bring the liquid mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
4. Add the sliced jalapeños to the saucepan, stir once to submerge them, and immediately remove the pan from the heat.
5. Let the mixture sit undisturbed at room temperature for 10 minutes, until the jalapeños turn from bright green to an olive-green color.
6. Use tongs to transfer the jalapeños into a clean glass jar, pour the brine over them to submerge, let cool completely, then seal with a lid.

Recipe Notes :

Chef Pro Tip: Pack the sliced jalapeños tightly into the jar before pouring the warm brine over them to ensure they stay fully submerged. Variation: Add a half teaspoon of whole black peppercorns or cumin seeds to the brine for an earthy, spiced flavor profile. Storage Tip: Keep the sealed jar in the refrigerator for up to 2 months; they are ready to eat after cooling but taste best after 24 hours.