Wash the jalapeños thoroughly and slice them into thin, even rounds. Want them spicier? Leave the seeds intact. Prefer a milder flavor? Remove the seeds. Once sliced, transfer them into a clean glass jar.

Combine water, vinegar, sugar, and salt in a small saucepan. Warm the mixture over medium heat, stirring until the sugar and salt dissolve completely. Allow the brine to simmer gently to infuse more flavor.

Carefully pour the hot brine over the jalapeño slices in the jar. Ensure all the slices are submerged to soak up the tangy goodness. Use a spoon to press them down if needed.

Leave the jar uncovered until it cools to room temperature. Once it’s cool, seal the jar with a lid and refrigerate it. While you can enjoy these pickles after they’ve chilled, letting them sit for 24 hours makes the flavor even better.

Now you’re ready to upgrade your meals! These pickled jalapeños will add the perfect touch of zing to just about anything.