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Slice the jalapeños into rings and discard the stems. Pack the slices tightly into a clean quart-size jar (such as a Mason jar).
In a saucepan, combine the vinegar, water, honey (or sugar), garlic, bay leaf, salt, Mexican oregano, and peppercorns. Bring the mixture to a quick boil.
Stir the brine once, then take it off the heat and allow it to cool slightly.
Pour the warm brine over the jalapeño slices in the jar, making sure they are fully submerged.
Cover with a lid, let the jar cool to room temperature, then refrigerate. The jalapeños will be ready once chilled and can be enjoyed straight from the fridge.