Step 1

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Step 2

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Step 3

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Step 4

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

Step 5

**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.