Mix the vinegar and water and put them in a pan to boil.
Add in the crushed garlic cloves, salt and sugar and heat till they are dissolved and the mix just comes to a boil.
Now switch off the gas and add the jalapeno pieces. Cover and keep for about 10 minutes. Cool it.
Take a sterilized bottle/jar and transfer the jalapeno pieces that start taking on the pea green colour from a fresh green colour.
Top with all the pickling liquid. You can pop it in the fridge and use jalapenos as and when needed.
The jalapenos are ready to eat after 30 minutes of pickling time.
Easy peasy.
You can store them in the fridge for about 2 months.
Notes
1 You can use herbs and spices like chopped dill, peppercorns, some coriander seeds etc. as per taste.2. This simple pickling recipe tastes piquant and right spicy. I love it.3. You can also make gherkin/beetroot/carrot pickles in a similar manner.