Slice the jalapenos after removing the stems. You can wear gloves while you do this or wash your hands thoroughly afterwards!
In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with ¼ cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
Place the garlic cloves and jalapeno slices in the jar and then pour the pickling liquid over them. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your jalapeno pickles!