This recipe is a modified one from Yumsugar.
10 whole jalapeños, stabbed 2-3 times with sharp paring knife
1/2 cup apple cider vinegar
1/2 cup water
1/2 teaspoon whole peppercorn
1/2 teaspoon whole caraway seeds
1 bay leaf
1 clove of garlic, pounded once
1 tablespoon canning salt
1 teaspoon agave nectar
Boil everything except for the jalapenos on the stove for a couple minutes. Meanwhile, pack a pint mason jar with the jalapenos that have been stabbed (so the pickling liquid can seep in). Pour the hot liquid and spices into the jar and screw on the lid. Done! So easy.
Keep in mind these are refrigerator pickles, so keep them in the fridge (obviously). They stay good for a couple of months in the fridge. Give them a shake once in awhile. They will be ready to eat within a week.