Slice the jalapeños into thin rings. If you prefer less heat, remove the seeds and membranes. I recommend wearing gloves when handling the peppers.

In a pot, combine the vinegar, water, sugar, kosher salt, and celery seed. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely. Watch the pot closely; the brine can boil over quickly.

Add the smashed garlic clove to the brine. Let it simmer for about 1 minute to infuse the flavor.

Carefully pack the sliced jalapeños into sterilized jars. Use a spoon to press them down gently.

Sterilizing the jars ensures the pickles stay fresh longer. Simply boil the jars and lids in water for 10 minutes and let them dry completely.

Allow the brine to cool slightly (but still warm) to prevent shocking or cracking the jars. Pour the warm brine over the jalapeños, ensuring they are fully submerged. Leave about ½ inch of headspace at the top. Use a ladle and pour slowly to control the flow and temperature.

Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars but do not tighten them all the way. Allow the jars to cool to room temperature before fully sealing them to avoid steam buildup inside.

Let the jars cool to room temperature before storing them in the refrigerator. For best flavor, let the jalapeños sit in the fridge for at least 24 hours before using.