Begin by deseeding and chopping up the jalapenos. Remove the stems, and slice the peppers in half lengthwise. Remove the inner seeds and white membrane. Reserve 1 tsp. of the seeds. Finely mince the peppers and set aside.
In a small saucepot combine the vinegar and sugar. Gently stir and bring to a boil over medium heat. Once it comes to a boil, turn down to a simmer and add all of the minced peppers, minced garlic and reserved seeds.
Cook mixture for 10-12 minutes on a medium simmer, not a full boil, until thick and syrupy. It will thicken as it cools as well.
Remove from heat and store in a jar in the refrigerator for up to 3 weeks.
Recipe Courtesy of Megan Mitchell