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Slice the jalapeños into 6-millimetre rounds.
Combine the vinegar, sugar, lime juice and zest in a medium saucepan. Bring to a boil over medium heat.
Once the sugar has dissolved, reduce until liquid becomes a syrup, about 5 minutes.
Add in the jalapeños. Cook until jalapeños are softened, about 6 minutes.
Remove jalapeños with a slotted spoon and set aside in a jar or serving vessel. Continue reducing the liquid to a thick syrup, about 5 more minutes, then pour it over the jalapeños. Let cool, then use as a pre- or post-bake pizza topping. Store excess in a jar in the refrigerator for up to a month.