Step 1

Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).

Step 2

Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.

Step 3

Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.

Step 4

Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.