15 jalapenos, stemmed and sliced
2 garlic cloves, thinly sliced
3-4 pieces orange zest cut from stem to end of orange. (If I can get a strip that long, it's a miracle.)
1 cup distilled vinegar
1 cup water
4 tablespoons sugar
2 tablespoons kosher salt
Pack the jalapenos tightly in jar(s) adding pieces of the orange zest between the layers of the jalapenos.
Combine the vinegar, water, sugar, and kosher salt in a small saucepan. Drop in the garlic. Heat over medium heat until sugar and salt have dissolved. Pour the pickling liquid over jalapenos until covered. Let cool to room temperature, then seal and refrigerate.
I like to use a little of the pickling liquid in salad dressings and will often add a splash when I make refried beans.