fill water bath canner and bring to a boil and sterilize jars, lids, and rings.
in a large pot, combine vinegar, water, pickling salt and sugar. Bring to a boil.
meanwhile, wash and slice the jalapeños. Make it easier by using a slicer or food processor to slice your peppers.
transfer sliced jalapeños and garlic to boiling brine.
use a ladle to fill each jar with jalapeño slices and brine.
wipe the rim of each jar before sealing finger tight and lowering into water bath canner.
process pint jars for 10 minutes for 0-1000 feet (check the altitude chart for more information)
remove jars from canner, and allow to rest, undisturbed for 24 hours.
like most pickled products, you're going to want to wait a couple of weeks before opening for the flavors to mellow.