Pickled Jalapeños
from https://www.thekitchn.com/

How Spicy Are Pickled Jalapeños? The amount of spice depends on the peppers, which can vary quite a lot depending on the batch. No matter how spicy the jalapeños start out, the fieriness will mellow out the longer they’re pickled. For milder pickled jalapeños, remove some seeds before adding the brine. Place the jalapeño slices in a colander and give them a good shake to remove some seeds before transferring the slices to the jar.

How Long Do Pickled Jalapeños Keep? Pickled jalapeños keep well covered in the refrigerator and are best enjoyed within two months. They will mellow over time.

1 cup distilled white vinegar
1/4 cup water
2 tablespoons kosher salt
1 tablespoon granulated sugar
5 medium jalapeños (6 to 8 ounces total)
4 cloves garlic

Make the brine: Place 1/4 cup water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Remove the saucepan from the heat, add 1 cup distilled white vinegar, and stir to combine.

Trim the stems from 5 medium jalapeños. Cut crosswise into 1/8- to 1/4-inch-thick rounds, depending on your preference. Transfer to a clean pint jar. Smash and peel 4 garlic cloves and add them to the jar. Pour the brine into the jar. Seal and refrigerate for at least 24 hours before serving.

Makes 1 pint