Wash the jalapenos in water. Cut off the stem, then slice them using a benriner slicer. I slice them about ¼ inch thick. To reduce the heat you can discard the seeds and pith. Howeve, I keep both, but then I like spice. Wear kitchen gloves for the slicing and anytime you are handling the jalapenos. Also, a good idea to have the kitchen fan going, or windows open. Place the sliced jalapenos in a bowl.
Place the water into a sauce pan and add the salt. Heat to boiling and the salt. Stir until dissolved. Then take the pan off the heat.
Let the water cool to below 100 degrees F.
Take the quart jars out of the dishwasher. Let them cool so you can handle them.
Place a layer of onions and garlic, then jalapenos, alternating until all three quarts are filled with the vegetables. Leave enough room for the glass weight and brine.
Fill with the brine, then place a glass weight on top. Screw on the nipple top**. aleave about ½ to ¾ inch of room since with the production of gass the liquid can expand and spill over. Set at room temperature for about 5-7 days covered, then place the jars in the refrigerator. Check them daily. After a week in the frig, they are ready to use, and they get better with age. If the brine evaporates, make more and fill to the proper level.