In a medium saucepan, combine garlic, water, vinegar, sugar, and salt. Bring the ingredients to a boil, stirring carefully to dissolve the salt and sugar.
Add the sliced jalapenos, making sure that they are submerged. Let the jalapenos cook for 4 minutes and then use tongs to transfer the jalapeno rings to a clean – sterilized – jar.
Reduce heat and let your liquid simmer for an additional 10 minutes before ladling the liquid over the top of the jar, leaving about 1/2″ head space or so (you’ll probably end up with just enough liquid to cover your jalapenos).
Pop on your sealing lid/band and let the jars cool before sticking them into your refrigerator. Be patient and let them sit for a few weeks before digging in to them.