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Cazakstan
It's super easy.
200ml water, 200ml cider / distilled vinegar, 1 tablespoon salt, 2 tablespoon sugar, 2 cloves garlic (squashed)
Heat it and dissolve the salt & sugar.
Let it cool, and a load (15 - 20) of sliced jalapeños.
Chuck in the fridge, and they're good to go in a day or two.