Wash and stem the jalapeños and cut them into same size rings. If you prefer a milder condiment, remove the seeds from the peppers.
In a pot, combine the sugar, vinegar, pickling spice and garlic powder.
Allow the mixture to come to a boil over medium-high heat, stirring until the sugar is dissolved.
Let it boil for 2 to 3 minutes and then add in the jalapeño slices.
Let it come to a boil once again and then reduce the heat to medium-low heat, allowing the peppers to cook for 4 to 5 minutes.
When the jalapeños start looking wrinkly, remove them with a slotted spoon and place them in a mason jar.
Let the liquid come to a boil again and let it reduce until the mixture starts looking syrupy.
Pour the syrup over the jalapeños and once cooled, store in the fridge.