1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeño peppers thinly sliced
1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
3. Store in the fridge for up to two months.
I used fewer jalapeños for a small mason jar (~5) and about 4 cloves garlic.