Pickling your own Jalapeños

I tried a recipe last week that called for pickled Jalapeños with a side instruction on how to pickle your own.

I gave it a whirl and was astonished in a) how easy it is and b) how much better they taste than the supermarket jarred variety.

Pickle them your own self - it’s the way to go!

I already do. My recipe is:
Put jalapenos in a jar.
Put vinegar in the jar.
Close the jar.

I’ve done a few with a commercial “bread and butter” mix intended for cucumbers. I thought they came out very nice.

For the record my process involved kosher salt, sugar, and vinegar, and simmering them in a saucepan for a short while before cooling.