Step 1

Set out 4 clean half-pint jars with lids.

Step 2

Slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices.

Step 3

Then in each jar, place 2 smashed garlic cloves and ¼ teaspoon Italian seasoning.

Step 4

Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a boil.

Step 5

Once boiling, remove from heat and immediately ladle the hot pickling brine into the jars. Make sure to cover the jalapenos completely.

Step 6

Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. Then move the jars to the refrigerator. The jalapenos can be used after 2 hours, but improve over time.