Pickled jalapeños

Ingredients

15 to 20 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 Tbsp sugar
2 Tbsp kosher salt
1 tsp amount of oregano

Directions

Bring garlic, vinegar, water, sugar, and salt to a boil, then allow to cool.
Put jalapeños in a jar and pour brine mixture over. Seal and refrigerate.

Reference