Wash and slice jalapeños into rings or leave whole with slits
Wear gloves if desired to avoid skin irritation
Pack jalapeños into a clean jar
Combine equal parts vinegar and water in a saucepan
Add salt and optional sugar to the brine
Bring the brine to a boil
Stir until the salt and sugar dissolve
Add optional garlic, peppercorns, or spices to the jar
Pour the hot brine over the jalapeños
Press peppers down so they are fully submerged
Let the jar cool to room temperature
Seal the jar with a lid
Refrigerate for at least 24 hours before using
Store in the refrigerator and use within a few weeks