Adapted From Simply Scratch
7-10 large jalapeños, sliced, stems discarded
1 garlic clove, smashed and peeled
1/2 cup distilled white vinegar
1/2 cup filtered water
2 tablespoons sugar
1 tablespoons kosher salt
In a medium sauce pan 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 jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.