What you need :
12 Jalapeños, stems trimmed and sliced into 1/4 inch slices
2 Garlic gloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons salt
2 tsp mexican chili powder
What to do :
In a sauce pan add garlic, water, vinegar, salt, sugar and chili powder.
Bring to a rolling boil, stirring until the sugar and salt has dissolved. Once boiling add the sliced jalapeños, making sure they are submerged in the liquid. Remove from the heat and let them sit for 5-10 minutes.
Transfer jalapeños into a clean jar, pouring the pickling juice over the top until you have reached to top of the jar. Let cool at room temperature before securing lid and transferring to the fridge.