These little rings of gold are a staple in any Texas house! You can put them on practically anything to give it a little kick.
In a medium sauce pot combine water, vinegar, garlic, sugar and salt. Bring to a boil and let the sugar and salt dissolve. Add the sliced jalapeños.
Remove pot from heat and allow to sit for 15-20 minutes.
Using tongs place the jalapeños in a lidded jar. Pour pickling juice in jar covering the jalapeños. Once cooled cover with the lid and place in the refrigerator.
You can eat right away or they store in the fridge for up to 3 months.
For spicier jalapeños use only 1 Tablespoon sugar for less spicy use 3 Tablespoons.