Easy Homemade Pickled Jalapenos

Trim the stems off of all the jalapenos and discard. Slice the jalapenos into rings and set aside.

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Because these are not canned jalapenos, I would personally treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.