clean (2) 32-ounce mason jars and lids (see note)

rinse the jalapeños and set them aside to drip dry

peel the garlic cloves and slice them in half lengthwise

slice the jalapeños crosswise into 1/4" rings (or however you prefer)

place the jalapenos and garlic into the mason jars, alternating as necessary to evenly distribute the garlic

place 1 1/2 cup water into a small non-reactive saucepan

add 1 1/2 cup distilled white vinegar to the saucepan with the water

add 2 tablespoons Diamond Crystal Kosher salt to the brining mixture.

Bring the brining mixture to a boil over medium-high heat.

Reduce the heat to medium-low and cook, stirring frequently until the salt (and optional sugar) has completely dissolved.

Pour the brining mixture into the jars until the jalapenos are completely submerged.

Allow the jalapenos to sit, uncovered, until they are cool, about 1 hour.

After the peppers have cooled, cover them and store in the refrigerator.