Ingredients
- 10–12 fresh jalapeños, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon oregano (optional)
Instructions
1. Slice the Jalapeños
Wash the jalapeños and slice them into thin rings. Place them in a clean pint-sized jar.
2. Make the Brine
In a small saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, and oregano. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3. Pack the Jar
Pour the hot brine over the jalapeños, making sure they are completely submerged. Add the garlic cloves to the jar.
4. Cool the Pickles
Allow the jar to cool to room temperature. Secure the lid and refrigerate.
5. Let the Flavors Develop
For the best flavor, refrigerate for at least 24 hours before serving.