I made so many jars of pickled jalapeños last year that this summer (2015) I didn't plant any in the garden beds - just a few plants in pots. But still so many that I made this no-cook "Sambal Oelek" chili paste (Peter).
Sambal Oelek Chili Paste
Basin of washed Jalapeño chilis - best if all red (other chilies would do fine too I'm sure) - other chilies also work great!
1/2+ cup rice wine vinegar
2 teaspoons salt
2 teaspoons sugar
8 cloves garlic.
Glass jars fresh out of the dishwasher (sterilized)
1. Dock chilies and add to food processor with garlic, salt and sugar.
2. Add half the rice wine vinegar and pulse food processor.
3. Check for consistency. (You are going for a paste here, not a sauce. So, dribble in only as much extra rice vinegar as you need so that all the chili bits are coated - the vinegar will help preserve the paste in the fridge.)
4. Spoon mixture into jars then seal.
5. The original recipe (which I have since lost) says to leave jars out for a few days and only then place in fridge. If you have the room, do that. Otherwise, up to you. (I store them in a cool, dark place.)
6. Standard warning: I have used this recipe and eaten the results in other recipes over 6 months. But I do not guarantee this process and users of this recipe must make all proper inquiries and assume all health & safety risks.