3/4 cup water
3/4 distilled vinegar
3 tablespoons sugar
1 tablespoon sea salt
A jar full of cut up jalapeños
Cut up jalapeños and put in jar.
Combine all other ingredients in a saucepan and bring to a boil.
Pour liquid from saucepan over the jalapeños.
At this point you can process the jalapeños for canning or just put it in the refrigerator and eat as needed.
I go through these pretty quickly so I usually put one in the refrigerator and can what I have left. At some points this summer I was getting enough jalapeños to make three jars or more at once.
Quick note: The sugar kills the heat so adjust to your liking.