Pickled Jalapeño Rings

From the garden

• 1 lb jalapeños, sliced into ¼-inch rings · wear gloves if your skin is sensitive
• 2 cloves garlic, smashed and peeled

From the pantry

• 1½ cups distilled white vinegar (5%)
• 1 tbsp sugar (optional) · rounds off the heat; leave it out for a sharper taqueria-style pickle
• 1 tbsp canning or pickling salt

1. Slice the jalapeños into rings, seeds and all. Gloves are wise, and don't rub your eyes. Pack the rings and garlic into two clean pint jars.
2. Bring the vinegar, 1 cup water, the salt, and the sugar (if using) to a simmer in a small saucepan, stirring to dissolve.
3. Pour the hot brine over the rings to cover them completely; the peppers dull from bright to olive green as they pickle. That's normal. Cool uncovered to room temperature.
4. Lid and refrigerate at least 24 hours before eating; the raw heat mellows and the flavor rounds out over the first week.