Ingredients:

  • 1 lb fresh jalapeños, sliced into 1/4-inch rings
  • 4 large cloves garlic, peeled and smashed
  • 1 tsp dried oregano
  • 1 cup distilled white vinegar (5% acidity)
  • 1 cup filtered water
  • 2 tbsp granulated white sugar
  • 1 tbsp Kosher salt

Instructions:

  1. Put on latex or nitrile gloves to protect hands. Wash the jalapeños and use a mandoline or sharp knife to slice them into uniform 1/4-inch rings.
  2. Peel and smash the garlic cloves. Evenly distribute the garlic, dried oregano, and sliced jalapeño rings into two clean pint-sized glass Mason jars.
  3. In a small stainless steel saucepan, combine the distilled white vinegar, filtered water, sugar, and salt.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar and salt are completely dissolved.
  5. Carefully pour the boiling brine into the jars, covering the peppers completely. Use a non-metallic spoon to press down on the peppers to remove any air bubbles.
  6. Let the jars sit at room temperature for 10 minutes to allow the 'heat-shock' process to set the texture. The peppers will turn from bright green to a duller olive green as they cure.
  7. Seal the jars with lids and transfer to the refrigerator. For best flavor, wait at least 24 hours before consuming.