Instructions
- In a medium saucepan 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 jalapeños pressing them so they are submerged.
- Remove the pot from the heat and let it sit for 10 to 15 minutes, occasionally stirring and pressing the jalapeños into the brine.
- Transfer the jalapeños to 2 pint-size jars or 1 quart-size jar. Ladle the brine over top until the jar is full (doing this over a small strainer will remove the bulk of the excess seeds). Let cool at room temperature before securing a lid and popping them into the fridge.
- (Alternatively to can them: when the mixture is still hot, process the jars in a boiling water bath for 10 to 15 minutes; make sure the jars were sterilized first and use best canning practices to ensure food safety; the USDA also has good resources on canning).
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