Fill a large water bath canner with enough water to cover the jars by 1 inch. Bring to a boil. Sterilize your canning jars.
Wash 2½ - 3 pounds jalapeno peppers well. Slice into even sized rings. Disposable gloves are recommended to prevent the capsaicin from burning your skin.
Add 6 cups of vinegar, 2 cups water, 1/4 cup pickling salt, and 1/4 cup granulated sugar to a large saucepan. Bring to a boil.
Once the brine has come to a boil, remove from heat and add the chopped jalapenos and 4 cloves of crushed garlic. Allow to rest for 30 to 60 seconds.
Ladle the jalapenos into the sterile jars. Top off each jar with brine, leaving 1/2 inch headspace in each jar.
Wipe the rims of the jars before placing on a lid. Attach a ring to each jar and tighten finger-tight.
Transfer the hot jars to the water bath canner, ensuring the water is 1 to 2 inches above the top of the jars.
Place the lid on the canner and process for 10 minutes. Once complete, remove the jars and place on a heat-resistant surface, allowing to cool for 24 hours before removing the rings and wiping down the jars.
Jars of pickled jalapenos should be allowed to rest for 2 -3 weeks before opening.