Garlic and Jalapeño Pickles

I don't know about everyone else, but I ALWAYS have some kind of pickle in my refrigerator. From Dill to Kimchi, I crave that crunchy, sour and spicy flavor! Now that our gardens are overflowing and produce prices are a little more affordable, it's a great time to explore the art of pickling ( :
This is a great base recipe and you can feel free to get creative depending on what you have at home. I used cucumbers from my CSA, garlic scapes from a friend's garden and jalapeños from my own urban garden!
1 large cucumber or 2 smaller ones
3 garlic scapes or cloves of garlic
1  jalapeño
2 cups white vinegar
2 cups water
2 tbsp Kosher salt
Slice cumbers to desired thickness, I like them a bit thinner. Finely dice garlic and jalapeño. Layer all 3 into glass jars. Heat water, vinegar and salt on the stove until boiling. Turn off heat and allow to let off some steam before pouring into jars, covering cucumber mixture completely. Cool jars to room temperature before sealing with lids and placing in refrigerator. Let sit 2-3 days and enjoy!