Ingredients:

  • 1 cup white vinegar (240 ml)
  • 1 cup water (240 ml)
  • 1 tablespoon sugar (12 g)
  • 1 tablespoon salt (15 g)
  • 10-12 fresh jalapeños, sliced into rings (about 300 g)
  • 3 cloves garlic, smashed
  • 1 teaspoon dried oregano (1 g)
  • ½ teaspoon black peppercorns (2 g)

Instructions:

  1. Wash the jalapeños and slice them into rings. If desired, remove the seeds for less heat.
  2. In a medium saucepan, combine vinegar, water, sugar, and salt. Whisk until dissolved. Bring to a boil over medium heat.
  3. Once boiling, add garlic, oregano, and black peppercorns to the pot.
  4. Pack the sliced jalapeños into the glass jars. Pour the hot pickling liquid over them, ensuring they're submerged.
  5. Allow the jars to cool to room temperature before sealing. Refrigerate for at least 24 hours before enjoying.