01
Prepare and Pack Jalapeos
Start by checking your 12-ounce jar for any cracks, then pop it into some simmering water to warm up while you get everything else ready. Give a new lid and ring a good wash in warm, soapy water and set them aside to dry. In a small saucepan, combine water, vinegar, garlic, sugar, and salt and bring it all to a boil, stirring until the sugar dissolves. Once the brine is ready, take it off the heat and let it cool down a bit. Next, pack the jalapeños into your warmed jar, then pour the slightly cooled brine over them, leaving about half an inch of space at the top. Seal the jar with the lid and pop it in the fridge. Let the pickles sit for at least 24 hours before digging in to let those flavors develop.
