Simple refrigerator pickled jalapenos; great to have on hand!
Add jalapenos to a very clean jar (or jars depending on how large the jars are). In the meantime, bring the vinegar and water to a boil (ventilate the room or stand back from it), turn off the heat and dissolve the sugar and salt. Pour over the jalapenos.
Let sit for several minutes, then with a clean spoon, push down any floaters. Refrigerate.
You may wish to wear gloves when slicing jalapenos.
Feel free to adjust the recipe to your liking, adding any additional ingredients.
If you want a new batch, start the brine out with what’s left of the old. The brine will get hotter and hotter with each new batch and you’ll end up with some serious pickled jalapenos.