Wash jalapeños and let air dry.

Wearing gloves, slice jalapeños and place into large mixing bowl. Discard stems.

In medium sauce pan add vinegar, water, sugar, kosher salt, and peeled garlic cloves. Bring to boil.

While waiting for this to boil, gently shake the bowl of jalapeños to dislodge the seeds. If shaking the bowl doesn’t work, you can gently stir the jalapeños with your gloved hands. The seeds will fall and rest at the bottom of the bowl.

Once you are happy with the amount of seeds that remain, transfer the jalapeños into a large mason jar.

Once the liquid is boiling, remove it from the heat and pour directly on top of the peppers in the mason jar. Fill to the very top of the peppers.

Let this sit uncovered until it reaches room temperature. Then cover and store in the fridge for up to 2 months.

Pro Tip: You can add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine if you’re feeling extra fancy.