Slice jalapeños into rings and set aside while you make the brine.
Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2022/03/17/quick-jalapeno-nacho-rings/