Entirely Elizabeth

0 To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt. 
1 Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved.
2 Remove from heat and stir in the jalapeno slices. Allow it to sit and cool for 10 minutes.
3 Pack the pickled jalapenos to a clean glass jar and top off the jar with brine.
4 Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
5 Refrigerate for at least 4 hours (I recommend 1 day) prior to eating.