I've boiled down apple cider vinegar with double the water, garlic, peppercorns, kosher salt and a but of sugar. HATE the smell.

What recipe are you using? If you are pickling jalapenos, I'm not sure why you are "boiling down" the brine and why you are using double the amount of water to vinegar. Most recipes has a 1:1 ratio of vinegar to water and the brine is brought to a boil and only simmered for 5-10 minutes or until the sugar & salt dissolves.

Is it the vinegar-y odor or just the odor of the spices that you dislike?