- 1 cup of white vinegar
- 1 cup of water
- 2 tbsp sugar
- 1 tsp salt
- 3 garlic cloves
- ~18 jalapeños, sliced into thin rings
- Combine white vinegar, water, sugar, salt, and garlic in medium-high heat. Bring to boil and turn off heat.
- Cover pot for 15 minutes.
- Transfer both liquid and peppers in a jar. Let cool for about 30 minutes and refrigerate.