Step 1

Pack the sliced jalapeños and garlic tightly into the jar, leaving about 1/2" of head space.

Step 2

Add the vinegar, water, salt, sugar, and oregano into a medium pot and bring to a boil, stirring occasionally.

Step 3

Once brine boils, remove from heat and immediately pour the hot brine over the jalapeño slices.

Step 4

Cover the jar and allow it to cool at room temperature for about 1 hour.

Step 5

Refrigerate the pickled jalapeños and eat within 1-2 months.