In a medium-sized non-reactive pot, combine water, white vinegar, kosher salt, sugar, and crushed garlic cloves. Stir well until the salt and sugar are fully dissolved.

Thinly slice fresh jalapenos, discarding the stems and seeds if you prefer less heat. Add the sliced jalapenos to your pot of brine and bring the mixture to a brisk boil.

Once boiling, reduce heat to medium-low and let the mixture simmer gently for another 5 minutes, stirring occasionally.

Carefully pour the jalapenos along with the brine into a clean mason jar. Ensure the jalapenos are fully submerged.

Leave the mason jar at room temperature until it cools down for about 15-20 minutes before sealing.

Store your pickled jalapenos in the refrigerator. They will stay fresh for up to a month.