Pickled Jalapeños

In a medium saucepan, combine water, vinegar, sugar, salt, and crushed garlic. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
Remove the saucepan from heat and let the mixture cool slightly.
In a clean jar, layer the sliced jalapeños and diced sweet onion.
Pour the cooled pickling liquid over the jalapeños and onion, ensuring they are fully submerged.
Seal the jar and refrigerate for at least 24 hours before enjoying. The flavors will improve over time. Enjoy!