Pickled Jalapeños

Directions

1. 1
   Divide the jalapeos into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
2. 2
   In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes.
3. 3
   Pour the brine over the jalapeos.
4. 4
   Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.