Method1) Prep. Wear disposable gloves when cutting and handling hot peppers and safety glasses are not a bad idea. Think you're a tough guy and don't need the protection? Do it barehanded and then go take a leak. Then, while you're crying, wipe your eyes. But for goodness sake, don't make love for 24 hours unless you've worn gloves. Once your protection is in place, cut off the top stem. Slice them into 1/8" rings unless you are afraid they will be too hot. In this case, get a knife and reach down into the pepper with it and scrape off the white veins that hold the seeds (right). These veins also hold most of the heat. The seeds have some of the capsaicin, but not as much. Then rinse out the cavity and slice into 1/8" rings.2) Cook. Cook the water, sugar, and vinegar in a saucepan over medium heat until it boils and stir until all the sugar has dissolved. I do the cooking on my grill or the side burner. It can really fill the house with pepper gas...Get a sneak peak at Meathead's next book. He shares chapters with members of our Pitmaster Club as he finishes them. Click here for a free 30 day trial. No credit card needed. No spam. Click here to Be Amazing!3) Before you proceed, beware. When you add the peppers to the hot syrup they will off-gas capsaicin, a.k.a. pepper spray, almost the same stuff the riot control police use. Please do not hover over the pan, and remember to turn on the overhead fan on your stove. Now add the peppers and the liquid will stop boiling. Wait for it to boil again and turn it off after about 20 seconds. This will pasteurize the peppers. If you wish, leave it boil longer to reduce the spiciness. While it is hot, use a slotted spoon to move the peppers into a very clean 12 ounce jar. Pack them in tight and pour in the syrup. Poke around with a fork until most of the air is gone, tighten the lid, and refrigerate. Keep refrigerated.4) Serve. After 2 days the pickled jalapenos will start losing the bright green color and the peppers and the syrup will swap their fluids. You can dig in then, but if you wait a week, you will be rewarded for your patience. Serve on burgers, nachos, crackers, and so much more.