Pickled Jalapeños

INGREDIENTS

1 cup white vinegar

1 cup water

2 cloves garlic, coarsely chopped

4 tbsp sugar (use less for hotter pickles)

1 tbsp salt

8 jalapeno peppers, sliced

INSTRUCTIONS

Combine the vinegar, water, garlic, sugar & salt in a skillet or pan and bring to a boil. Add jalapeño slices, stir and remove from heat.

Let them sit for about 10 minutes then transfer them to a glass jar. When they're cool, put on the lid & store them in the fridge for up to 2 months.