Homemade quick-pickled jalapeños are so easy to make. Here’s how.

Here’s the process: Slice jalapeños into rounds. You could pluck out the seeds, but I leave them in for extra heat. Put the slices into a clean jar, add vinegar, water, salt and — if you want to tame the chiles’ spice — a bit of sugar, though this is optional. Seal the lid tight, and shake it up, to give the salt and sugar a chance to dissolve. Then, leave the jar in your fridge for around 8 hours. That’s it.