Slice the jalapenos to desired width (some people prefer super thin slices, others prefer thick slices), add to a storage jar.

In a saucepan over medium heat add the beer, vinegar, sugar, salt and peppercorns, stir until sugar and salt have dissolved, remove from heat.

Pour the pickling liquid over the jalapenos. Cover tightly and refrigerate for 24 hours. Jalapenos will last for several weeks if stored correctly.