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.