Ingredients:
15 jalapeños, sliced, no stems
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup water
2 tablespoons kosher salt
Directions:
-In a medium sauce pan combine the garlic, water, vinegar, and salt. Heat to a boil, stirring to dissolve the salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot from heat. Let them sit for 10-15 minutes, until they turn color.
-Transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. They should last a few months in the fridge.
**Note: you can add carrots, onions and spices (oregano, cumin, peppercorns, a bay leaf) to this for a “Mexican taqueria” style if you like. YUM!