Cut stems off of the jalapenos and discard. Slice jalapeno's thinly. For less heat, tap out and scrape away some of the seeds.

Place the sliced jalapenos into 2 8 oz mason jars, packing them down a bit. Leave ½ inch of head space.

Combine vinegar, water, chili with garlic sauce (or garlic), sugar and Kosher salt in a small pot and bring it to just a boil.

Pour hot mixture over jalapenos, filling to just about the top of the jar.

Allow the jars to cool, uncovered, to room temperature (and go ahead and eat a few).

Once the jalapenos are completely cool, screw on the lids and keep in the refrigerator until ready to use. Up to 1 month.