Wash peppers, cut off stems, and slice into coins.

Peel garlic cloves and add garlic and jalepeño slices to a one quart mason jar.

Meanwhile, in small pot heat water, vinegar, salt, and sugar to a boil.

Reduce to a simmer, stir, then pour over peppers.

Seal jar and refrigerate at least a week before opening and tasting, shaking gently once in a while.

Your pickled peppers will get darker and a bit softer, but still stay nice and spicy for garnishing tacos and more.