MY ABUNDANT GARDEN HARVEST! 🥬🌶️🥔

PHEW! If only I could smack my pre-baby self for ever complaining about being tired! 😮‍💨 At least this is a happy kind of tired, so I wouldn’t change it for anything. 🥰 Let me know if you want more vlogs like this—no filters or background music, just real life! And yes, I did soft launch my app tee-hehehe… Anyway, enjoy the pickled jalapeño recipe below!!
* 1 lb. jalapeños 
* 2 cloves garlic 
* 1.5 cups white vinegar 
* 1/2 cup water 
* 1 Tbsp salt 
* 1 Tbsp sugar 

1. Wash and slice the jalapeños. Peel the garlic.
2. Add the brine mixture into a medium sauce pot and bring it to a boil, stirring to dissolve the salt and sugar.
3. Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let it marinate for 30 minutes.
4. After marinating for 30 minutes, transfer the peppers to a glass air-tight container, and let it cool before storing in the fridge. It should be eaten in 2 weeks or the texture will change, but will store for up to 2 months.