Pickled Jalepenos

This is a really easy condiment to make and tastes way better than store-bought jalapenos. These last around 2 months refrigerated. Original recipe found here.

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic (smashed)
• 2 tablespoons sugar (1 tablespoon for spicier jalapenos and 3 tablespoons for more mild)
• 1 tablespoon salt
• 7-8 jalapeno peppers, thinly sliced
• 1 thin carrot, give or take, thinly sliced

Instructions

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil.
2. Once boiling, remove from heat and add jalapeno and carrot slices.
3. Let sit around 10 minutes. The peppers will start to lighten as they lightly cook in the brine.
4. Once the brine and peppers have cooled, transfer to sealable jars for storage. Best served cooled.