Servings: should get 2 small jars

¾ cup water ¾ cup water
¾ cup distilled white vinegar ¾ cup distilled white vinegar
3 tbl white sugar 3 tbl white sugar
1 tbl kosher salt 1 tbl kosher salt
1 clove garlic crushed 1 clove garlic crushed
½ teaspoon oregano ½ teaspoon oregano
10 lg jalapenos cut into rings 10 lg jalapenos cut into rings
 

Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerator until needed.