Pickled Jalapeños (en Escabeche)

This is just an excellent recipe, I believe it's the best I've found. It's from Gimmedelicious.com

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic smashed
• 2 tablespoons sugar
• 1 tablespoon salt
• 7-8 jalapeno peppers thinly sliced

What to with them

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
3. Store in the fridge for up to two months.