Slice jalapenos into coin shapes and pack into a quart sized mason jar.

Roughly chop garlic cloves and add those to the jar with the jalapenos. Try to pack them down a little. 

Add vinegar, water, sugar, salt and MSG to a small saucepan over medium high heat. 

Bring vinegar mixture to boil. As soon as it starts boiling, stir mixture, remove from heat and pour it into the jar over the jalapenos and garlic. This is obviously a hot pot pouring hot liquid so be careful. I typically do the pouring process in the sink so any spilled near-boiling liquid does not hurt anyone. 

Close the jar lid and let rest on your counter until cool. 

Add to fridge and enjoy some great pickled jalapenos over the next few weeks.