• 20 large jalapeños, sliced, stems discarded
• 2 garlic cloves, smashed and peeled
• 1 ^1/4 cup distilled white vinegar
• 1 ^1/4 cup filtered water
• 4 tablespoons sugar
• 2 tablespoons kosher salt

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt.
Once at a boil - add the sliced jalapenos pressing them so they are submerged under the pickling liquids.
Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar.
Ladle the pickling juices over top until you've reached the top of the jar.
Let cool at room temperature before securing a lid and popping them into the fridge.