This is a simple and very basic pickling liquid for hot pepper rings. I imagine you could use this for a variety of things but I've never ventured past Jalapeños. I've found they last almost a year in the fridge. No boilling required.
3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
4 cloves garlic, crushed
Jalapeno pepper rings (cored)
Makes 350ml of liquid (good for a 500 canning jar)