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To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt. Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved. Set aside.
Pack the jalapenos in a clean glass jar and pour over the warm (not boiling) brine. Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
Refrigerate for at least 4 hours, 1 day is recommended, prior to eating.
