You can get a surprising number of jalapeños from even small bushes raised in pots. Or, just buy them at the grocer. Once prepared, they are perfect for sandwiches, paninis, pizzas, hamburgers or whatever ails you (Peter).
Quantities based on 1 cup of the steeping liquid. Scale as needed
Basin of washed Jalapeño chilis
2/3 cup white vinegar (~5% acidity)
1/3 cup water
1 tablespoon Kosher salt (no iodine)
1 tablespoon sugar
Couple cloves garlic, sliced vertical
1 teaspoon peppercorns
1 teaspoon yellow mustard seeds
1/4 teaspoon tumeric
Glass jars and lids fresh from the dishwasher (or cleaned well)
1. Mix vinegar, water, salt, sugar garlic, mustard seeds, peppercorns and turmeric in saucepan and heat to boiling.
2. Wash then slice Jalapeño peppers into small cart wheels, say 1/6" thick. (Mind you don't scratch your eye with Jalapeño pepper juice on your hands.)
3. Set out the clean jars and lids.
4. Place Jalapeño peppers into liquid and move around. Bring to boil or near boil - do not "cook".
5. Ladle mixture into jars then seal and let cool.
6. Clean outside of jars then store, ideally in the fridge. Or, place in a dark cupboard (no adverse health affects from cupboard stored yet...)