Pickled Jalapenos

I never thought I liked pickled jalapeños until a friend of mine served them as a topping for fajitas. I asked for the recipe immediately. They are so yummy and last forever.

 Ingredients:

            •          1 cup white vinegar

            •          1 cup water

            •          2 cloves garlic, smashed

            •          2 tablespoons sugar

            •          1 tablespoon salt

            •          7-8 jalapeno peppers, thinly sliced

 

Instructions 

            •          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.

            •          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. 

            •          Store in the fridge for up to two months