Step 1

In a small saucepan combine the water, vinegar, sugar, and salt.

Step 2

Heat the brine, stirring, just enough to dissolve the sugar and salt.

Step 3

Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.

Step 4

Pour or spoon the pickling juices over the top until you've reached the top of the jalapenos.

Step 5

Let cool at room temperature before securing a lid and placing them in the fridge.

Step 6

Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)