In a small saucepan, heat the vinegar and add the sugar and salt.

Stir to mix and once the sugar has dissolved, remove from heat.

Remove the tops from the jalapenos, then slice into rings.

I sliced up around 4 and put into a clean pickling jar, added the liquid, then kept adding sliced jalapenos until the jar was full, yet they were still covered in the vinegar.

Put on the lid and put in refrigerator for at least 24 hours.