Quick-Pickled Jalapenos Recipe

Ingredients:
- 6 ounces jalapenos
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- A few black peppercorns

Directions:
- Slice the jalapenos and place in a clean jar with a tight-fitting lid.
- In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns.
- Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
- Pour the pickle brine over the jalapenos in the jar.
- Leave at room temperature until cooled, about 1 hour.
- Cover tightly and refrigerate.