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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.
In a small microwave-safe bowl, combine jalapeños, vinegar, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.