Quick Pickled Jalapeno Peppers are a zesty and spicy addition to tacos, nachos, salads and more!
In a large measuring cup whisk together the vinegar, water, salt, garlic and sugar.
Slice and place the jalapenos in a 16 ounce mason jar. Tightly pack them. Pour the liquid over top.
Refrigerate for at least one hour. Store in the refrigerator for up to 2 weeks.