Pickled Jalapenos

• 10 whole Jalapeno Peppers
• 3/4 cups Distilled Vinegar
• 3/4 cups Filtered Water
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Sugar
• 1 clove Garlic, Smashed

1. Thinly slice the jalapenos and make sure they are about all the same size slices.
2. Put them into a colander and rinse under cold water; set aside.
3. In a large pot, add vinegar, water, salt, sugar and garlic.
4. Bring to a boil.
5. Turn off the heat and add the jalapenos.
6. Push the jalapenos down so they are all submerged.
7. Let it sit for 15 minutes.
8. Scoop the jalapenos out of the liquid and place in an 8 ounce sterilized canning jar.
9. Spoon the juice from the pan over the peppers until filled to the top of the jar.
10. Cover and let it sit on the counter until it reaches room temperature.
11. Place in the refrigerator.
12. Note: To make these less spicy, add up to triple the listed amount of sugar.

peppers, distilled vinegar, water, kosher salt, sugar, clove garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pickled-jalapenos-2/ (may not work)