1-Start by gathering your ingredients: 10 thinly sliced jalapeño peppers and 2 whole peeled garlic cloves, plus the brine components of 1 cup vinegar, 1 cup water, 1/3 cup sugar, and 1 tablespoon salt.

2-Divide the sliced jalapeños evenly between two 16-ounce jars, then place one garlic clove in each jar for added flavor.

3-In a small saucepan over low heat, combine the vinegar, water, sugar, and salt; simmer for about 5 minutes while stirring until the sugar fully dissolves.

4-Once the brine is ready, carefully pour the hot mixture over the jalapeños in the jars, making sure they are fully covered.

5-Let the jars cool to room temperature, then cover them tightly and refrigerate for at least 30 minutes before you dig in the flavors get better with time.

6-Keep in mind that the total preparation time is just 10 minutes, with 5 minutes for prep and 5 minutes for cooking, making it a quick pickled jalapenos option for any schedule.

7-For the best taste, sliced jalapenos work wonders over whole ones, as they absorb flavors faster and are ready to use sooner in dishes like tacos or salads.