In a small saucepan, combine all ingredients but the jalapeños. Bring to a boil. Once mixture is boiling, add jalapeño slices, stirring to combine. Remove from heat and let sit for 10 minutes.
Using a slotted spoon, move jalapeño slices into mason jar. Add enough pickling liquid to fill up the jar. Use as desired and keep refrigerated for 1-2 months.
Notes
*Black peppercorns can also be substituted for pink peppercorns if desired.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/quick-pickled-pink-peppercorn-jalapenos/