• Let’s walk through the process of making these quick pickled jalapeños, step by step.

Step 1: Prepare the Jalapeños

• Start by washing the fresh jalapeños thoroughly under cool water to remove any residue. Cut off the stems and slice the peppers into rings. If you’re sensitive to heat, consider wearing gloves during this step. You can also choose to remove some seeds to tone down the spice, but it’s entirely up to you.

Step 2: Make the Brine

• In a medium saucepan, combine the distilled white vinegar, filtered water, sea salt, granulated sugar, smashed garlic, black peppercorns, and dried oregano. Heat the mixture over medium-high heat and stir until the salt and sugar dissolve completely. You don’t need to bring it to a boil; just get it hot enough to combine everything nicely. Remove from heat and let it cool slightly.

Step 3: Pack the Peppers

• Transfer your sliced jalapeños into a clean glass jar or a heat-safe container. Mmmm, the colors are vibrant! Pour the warm brine over the jalapeños until they’re fully submerged. You may need to press them down a bit with a spatula to ensure every slice is swimming in that flavorful liquid.

Step 4: Cool and Refrigerate

• Allow the jar to cool to room temperature. Once cooled, seal the jar tightly and place it in the refrigerator. The pickled jalapeños will be ready to enjoy after about 30 minutes, but letting them sit overnight will deepen the flavor.

Step 5: Enjoy!

• After that short wait, open the jar and dig in! These pickled jalapeños can be added to tacos, salads, sandwiches, or enjoyed straight from the jar as a zingy snack.