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Wash two 8 ounce or one 16 oz Mason jar and fill with boiling water to sterilize. Let stand, then drain and let dry.
Wash peppers, remove stem ends and slice into rings.
Fill the jars with the sliced jalapeños. Add a garlic clove to each jar.
In a small sauce pan, combine vinegar, water, sugar and salt. Bring to a boil. Carefully pour over the jalapeños in the jars. Use the back of a small spoon to press the jalapeños down so they are completely covered. Cool before adding lids. Store in the refrigerator for several weeks.