Pickled Jalapeño

Wear rubber gloves if concern about allergies or skin burning sensation. Slice the pickles as thin as possible.
Slice off the top of the jalapeño and remove the seeds or leave some on if you prefer spicy. Combine the sliced jalapeño peppers, smashed garlic in a 16-28-ounce or larger glass jar.
In a small saucepan, combine the vinegar, water, sugar/honey/maple syrup and salt. Bring the mixture to a simmering boil. Stir occasionally to dissolve the sweetener and salt into the liquid. Remove from heat. Cool for 3-5 minutes before carefully pouring the liquid over the jalapeño peppers.
Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.
Best to allow the pickle rest for 24 hrs before eating. It might need a couple of days in the refrigerator before they taste fully pickled. They're best when fresh, but will last upto a month.