How To Make To make the brine, combine the vinegars, water, garlic, sugar, and salt in small pot and bring to a simmer. Once the sugar and salt are fully dissolved, remove from the heat. Add the sliced peppers to 16 oz canning jar and pour the brining liquid over the peppers to fill the jar. Let the peppers sit in the brining liquid for 10 minutes before using or store in the fridge for up to 6 weeks. Cut a Cheddar Biscuit Sandwich into four pieces and top with pickled jalapeños