When working with jalapeños or any spicy peppers, it is important to remember to wash your hands and any equipment you use thoroughly after prepping your peppers. This helps you avoid the risk of burns/getting any spicy pepper juice in your eyes or on your face. If you perfer to can also wear disposable gloves while handling hot peppers. 

• Gently pack your sliced jalapeños into your canning jar of choice. (I used two half-pint jars. But you can also use a pint jar of double the recipe to make a quart jar) Set aside until ready to use.
• In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a simmer over medium heat. Simmer, stirring often, until the sugar and salt are dissolved. About 5 minutes
• Remove the pan from the heat and allow your pickling liquid to cool to room temperature.
• Once cooled, pour the liquid over your sliced jalapenos, filling the jar to the top. Since you aren’t traditionally canning this recipe, you don’t need to worry about leaving a gap at the top of your jar. Just be sure your jalapeños slices are completely covered in the pickling brine. 
• Screw the lid tightly onto your jar and place it in the fridge. Allow your jalapeños to pickle for at least 2-3 days before opening.
• Enjoy!