A fellow dog mentioned pickled Jalapenos, so I found this on the net.
For homemade pickled Jalapenos you need
A pair of vinyl / kitchen glovesA glass jar/bottle, which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth... this is the best preservation technique along with vinegar & salt.
4 C Fresh Jalapeno, washed dried & sliced
1 C Distilled White Vinegar 5% (In a day or 2 all the jalapeņos will be submerged in this vinegar)
3 Tbsp Pickling salt
Method
Keep the glass jar ready using above method..
Do not forget to wear gloves before you touch this spicy peppers..mean it..they are real spicy..Make sure to wash these peppers, dry it with kitchen towel, remove the pod, and slice it.
Fill Jar with pieces of peppers and pickling solution, leaving 1/2 inch head space.It stays good for almost more than a year..Enjoy these peppers after 20 days of pickling process.
Please Note
Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable.
