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In a medium sauce pan combine sugar, salt, garlic, water and vinegar.
Heat to a boil, stirring to dissolve the sugar and salt.
Once at a boil; add the sliced jalapeños pressing them so they are submerged under the pickling liquids.
Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapeños into a clean jar.
Ladle the pickling juices over top until you've reached the top of the jar.
Let cool at room temperature before securing a lid and popping them into the fridge.