Slice up the Jalepeños, leave in seeds for more heat.

Combine water, vinegar, salt, sugar and bring to a boil and stir until sugar and alt is dissolved.

Add Jalepeños, make sure they are submerged. Turn off heat and cover for 10 - 15 mins, or until the Jalepeños have turned dark green.

Scoop Jalepeños into a jar, and fill to the top with the pickling juice.