Pickled Jalapeños

• jalapeno peppers, washed and sliced to 1/4-inch (about 15 peppers)↗6 cups
• white vinegar↗2 1⁄2 cups
• cold water2 1⁄2 cups
• granulated sugar↗2⁄3 cup
• sea salt↗2 tablespoons
• large garlic cloves, crushed↗2

  crushed

Step-by-step instructions

1. 1

   Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.

2. 2

   In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.

3. 3

   Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process.