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Rinse and slice jalapeños into ¼" thickness and transfer them to a quart size jar.
In a bowl or measuring cup, dissolve salt in warm water. Pour the salty brine over the sliced jalapeños, making sure they are fully submerged.
Close the jar and set aside at room temperature but away from direct sunlight. After 48 hours, begin daily burping of the jar to release carbon dioxide gasses. Do this for the next 2 weeks making sure all the peppers are fully submerged.
Transfer to refrigerator once the jalapenos have achieved the perfect tang to your preference. This may take anywhere between 2-5 weeks.