Start by sterilizing your canning jars. Place them in a boiling water bath for about 10 minutes.

Wash and slice the jalapenos into rings. Wear gloves to protect your skin.

In a large pot, combine the vinegar, water, salt, sugar, and minced garlic. Bring this mixture to a boil.

Remove the sterilized jars from the boiling water and pack them tightly with the sliced jalapenos.

Pour the hot brine over the jalapenos, ensuring the peppers are submerged.

Wipe the rims of the jars and place the sterilized lids on top. Screw on the metal bands until they are fingertip-tight.

Return the jars to the boiling water bath, ensuring they are covered by at least an inch of water. Process for 10 minutes.

Once processed, carefully remove the jars and let them cool completely on a clean towel.