You may want to wear gloves when slicing a bunch of jalapeños. I never have when slicing a few, but when slicing a bunch for making this recipe, you may find your hand will sting. Just a precautionary note.
Slice the jalapeños. I like them on the thinner side but you can slice them thicker if you wish. Discard the stems.
Pack your jar with the jalapeños, garlic, and bay leaf.
Combine the vinegar, water, sugar, salt, and peppercorns in a small saucepan over high heat. If you like them sweeter, add 3 tablespoons of sugar. Bring to a boil and turn off the heat. The sugar and salt should be dissolved.
Pour the liquid over the peppers making sure they cover. You may have a tablespoon or 2 of liquid left over. If that’s the case, make sure you add any peppercorns left over into the jar.
Let the jar cool until it’s room temp. You’ll notice the peppers turn from bright green to olive in color. Store in the fridge. These can last for up to a year.
Notes
Add three tablespoons of sugar to cut down the heat. If you like super spicy, only add one.