Pickled Jalapenos

Ingredients

• 1 ½ cups jalapenos thinly sliced
• 6 black peppercorns
• ¾ cup white vinegar
• 2 garlic clove, halved & smashed
• 1 cup water
• 1 tbsp sugar
• 1 ½ tsp salt

Instructions

Place the jalapenos in a jar along with the peppercorns.

In a small pot, add vinegar, water, garlic, sugar and salt, bring to a simmer on med high heat

Cook for one minute, or until sugar and salt is dissolved. 

Carefully pour the liquid in to the jar of jala[eno. Let the jar sit at room temperature for one hour.

Cover the jar and refrigerate. Let it sit for at least four hours before serving, or up to two weeks.