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


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.   

After 15 minutes remove cover and pour into a 16oz mason jar and refrigerate, they will keep about a month.