Pack the sliced jalapenos into two clean pint jars along with the smashed garlic and peppercorns, dividing evenly.

Combine the vinegar, water, sugar and salt in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

Pour the hot brine over the jalapenos, filling the jars until the peppers are fully submerged.

Let the jars cool on the counter, uncovered, for 15 minutes.

Seal the jars and refrigerate for at least 1 hour, though the flavor sharpens and mellows nicely after a full day.

Drain a portion into a small serving bowl with a slotted spoon before setting out on the chili bar, keeping the rest chilled for refills.