Ingredients:
1/2 lb of fresh Jalapenos
1c rice vinegar(unseasoned)
1c purified or filtered water
1 clove garlic peeled
2T Kosher Salt
1T Sugar
1t The Killer Cook's Barba Roja Dry rub
Method:
Rinse and destem the peppers slice into 1/4inch rounds.
In a medium sauce pot combine rice vinegar, water, salt, sugar, and The Killer Cook's Barba Roja rub bring to a boil.
Whisk till all the salt and sugar are absorbed.
Add Jalapenos and and garlic clove remove from heat and cover for 15 minutes.
![](https://img.etsystatic.com/isbi/d441f0/1316063753/isbi_fullxfull.1316063753_l9wi0vn3.jpg?version=0)
After 15 minutes remove cover and pour into a 16oz mason jar and refrigerate, they will keep about a month.
![](https://img.etsystatic.com/isbi/cd5e48/1316064141/isbi_fullxfull.1316064141_x9lok0fi.jpg?version=0)