Easy Homemade Pickled Jalapenos

• 15 whole Large Jalapenos
• 2 cloves Fresh Garlic, Smashed And Peeled
• 1 cup Filtered Water
• 1 cup Distilled White Vinegar
• 4 Tablespoons Sugar
• 2 Tablespoons Kosher Salt

1. Trim the stems off of all the jalapenos and discard.
2. Slice the jalapenos into rings and set aside.
3. In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
4. Heat to a boil, stirring to dissolve the sugar and salt.
5. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids.
6. Remove the pot off of the heat and let them sit for 10-15 minutes.
7. Use tongs to transfer the jalapenos into a clean jar.
8. Ladle the pickling juices over top until youve reached the top of the jar.
9. Let cool at room temperature before securing a lid and popping them into the fridge.
10. Because these are not canned jalapenos, I would personally treat these as I would any opened jar of jalapenos.
11. They should last a long while if kept refrigerated in the airtight jar.

jalapenos, fresh garlic, water, white vinegar, sugar, kosher salt

Taken from tastykitchen.com/recipes/homemade-ingredients/easy-homemade-pickled-jalapenos/ (may not work)