My little jalapeño baby truly is the plant that keeps on giving. I woke up to another five great peppers ready to be picked this morning. I had ripped this pickling technique off the internet somewhere before, but unfortunately I can’t remember where… however, it’s pretty generic/standard.

Bring 1 cup of distilled vinegar, 1 cup of water, 2-4 cloves of garlic, like 3-4 tablespoons of sugar and 2 of salt all together to a boil. (These are all rough estimates of measurements). 
Then soak your cut up peppers in it until they turn that dark green-brownish color. Maybe about 10-20 minutes.
Lastly put the peppers in an air tight jar and pour the leftover mixture in. BAM. pickled jalapeños. 

Honestly this was a little heartbreaking to do because while I’m weak when it comes to spicy foods, I loved love love fresh jalapeño. ENJOY.