In a sauce pan over high heat, combine the white vinegar, water, sugar, salt, and garlic. Stir occasionally to fully dissolve the sugar, and bring the mix to a boil.
Add the jalapeño pepper rings. making sure to cover the rings with the pickling liquid. Then remove the sauce pan from the heat source and allow the jalapeños to sit in the liquid for 15 minutes.
Transfer the pickled jalapeños to a quart jar, then carefully pour the pickling liquid over top of the jalapeños until the jar is topped off with pickling liquid.
Allow the jarred pickled jalapeños to fully cool to room temperature. Enjoy immediately, or for best flavor seal the jar and refrigerate for 2 to 3 hours prior to use.