Pickled Jalapeños

Ingredients

• 1 pounds jalapeños – stems removed and sliced into 0.25-inch rings
• 3 cloves garlic – smashed
• 1 tsp black peppercorns
• 2 leaves bay leaves
• 1 cups distilled white vinegar
• 1 cups water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt

Instructions

1. Wash two pint jars and lids in hot, soapy water, then rinse well and air-dry.
2. Rinse the jalapeños, remove stems, and slice into 0.25-inch rings. Pack the slices firmly into the clean jars.
3. Divide the smashed garlic, black peppercorns, and bay leaves evenly between the jars, tucking them among the jalapeños.
4. In a small saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, stirring to dissolve, 2–3 minutes.
5. Immediately pour the hot brine over the jalapeños to cover, leaving about 0.5 inch headspace. Tap jars gently and run a clean utensil around the sides to release air bubbles; top up with brine as needed.
6. Let jars cool at room temperature until barely warm, 30–60 minutes. Wipe rims, apply lids, and refrigerate.
7. Chill at least 24 hours before serving for best flavor. Keep refrigerated and use within 1 month.