1. Put prepared cucumbers, onion, and jalapeno in a medium sized bowl.
2. In a small saucepan combine the salt, vinegar, and sugar over medium-high heat until the sugar has dissolved and the mixture has come to a boil.
3. Pour the vinegar/sugar mixture over the vegetables and stir.
4. Transfer to storage container of your choice, either Tupperware or glass jars, and place in refrigerator. I let them cool down at least 30 minutes before digging in.
NOTE: We like our pickles rather tangy. If you prefer a sweeter pickle then up the sugar content. To test for the right mixture, dip a sliced cucumber in the vinegar/sugar mixture as it heats on the stove and then adjust accordingly.