Pickled jalapeños

🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶 I actually wanted to take a nap, but ended up making pickled jalapeños instead. Ok no... I was planning to do this for a few days already, so it had to be done! I got this easy recipe from @simply_scratch and I would love to share it with you! I haven't been able to taste them yet, but I'm sure it's gonna be good! *** Ingredients: • 15 to 20 jalapeños (I also had some leftover chillis that I threw in as well) • 1 cup white vinegar • 1 cup water • 4 tbsp sugar • 2 tbsp salt • 2 crushed garlic cloves • 1. Get yourself a good jar that closes well. I got a mason jar, but anything with a proper lid will do. Boil the jar and lid for a few minutes to make sure it's clean and sterile. 2. Mix the vinegar, water, salt, sugar and garlic and bring to a boil. While you wait you can slice up your jalapeños. 3. As soon as all the salt and sugar is dissolved, turn off the heat and add the jalapeños. Make sure they are fully covered with the vinegar mixture and set aside for 15 minutes. 4. Put the hot jalapeños in the jar and top off with the vinegar mixture. Close the lid and turn the jar upside down to cool down. This way the jar will suck vacuum and it's easier to store the jalapeños for a little longer. When the jalapeños are cooled down, store them in the fridge or any other cold place. Once opened, keep them in your fridge. Always scoop out the jalapeños with a clean fork or spoon to prevent them from going bad.