My patio container jalapenos are doing well this year. The individual peppers are quite large. I prefer the ripe ones to the green, myself, so I let these go unpicked until today, when I noticed that a few of them were starting to shrivel.I used a few of them right away in a burrito dish.And sliced the rest for pickling.The recipe was pretty simple, there isn’t anything extra in the jars this time. It’s common to include onions and carrots, cloves of garlic and olive oil but these are plain. Brine is 3 cups white vinegar, one cup water, 2 tbsp each of sugar and pickling salt. I did smash 2 cloves of garlic to simmer with the brine but discarded those before pouring the hot liquid over the raw slices. Boil in a water bath for 10 minutes.