25-30 jalapeño peppers, or a mix of peppers
2 1/2 cups water
2 cups white vinegar
2 heaping Tbls minced garlic
1/2 cup sugar
1/4 cup kosher salt
Slice peppers into rounds
Put water, vinegar, garlic, sugar and salt into a heavy saucepan over medium heat. Stir until sugar/salt is dissolve. Bring to a boil.
Take off of heat and add in the peppers. Allow to sit for 10-15 minutes.
Place peppers into 3 pint sized jars. Pour in enough pickling liquid to cover peppers. Allow to come to room temperature, then screw on lid and store in the refrigerator.