Prep time: 1 hour
15g (approx. 2 large cloves) Garlic
100ml Plain White Vinegar
275ml Rice Vinegar
250g Granulated Sugar
1 Tbsp Sea Salt
1 Cup Water
Slice the jalapeños into thin slices, put the slices onto a tray and place into the freezer to let them freeze while you prepare the rest of the recipe. This will allow the jalapeño to retain its green colour once pickled. Peel the garlic and slice the cloves in half and remove the germ from the centre of the clove.
In a small sauce pot add the vinegars, water, sugar, and salt and bring it to a boil. Turn off the picking liquid and add the garlic and allow to cool. In a clean glass jar or mason jar add the frozen jalapeño slices and pour the cooled pickling liquid to cover. This will keep in the refrigerator for several months.