Wash the jalapeño peppers
Slice them into rings or leave them whole
Sterilize a clean glass jar
Combine vinegar, water, salt, and optional sugar in a pot
Bring the brine to a boil
Add garlic, peppercorns, or other spices if desired
Pack the jalapeños tightly into the jar
Pour the hot brine over the peppers
Remove air bubbles by tapping the jar gently
Make sure the peppers are fully submerged
Seal the jar with a lid
Let the jar cool to room temperature
Refrigerate for quick pickles
Wait at least 24 hours before eating
Store in the refrigerator for several weeks