If you want to make more or less than this recipe calls for, just keep in mind that each pound of fresh peppers equals roughly one quart (or equivalent) of pickled peppers.
2 lbs jalapenos or other chili peppers
3 cups distilled white vinegar
2 cups water
2 Tbsp salt
2 Tbsp sugar
Prepare the brine by bringing the vinegar, water, salt, and sugar just to a boil then turning off the heat.
Pack the peppers tightly into jars (I like to do this in half pint jars but you can do pints as well). Using a funnel, ladle the brine over the peppers, leaving about a quarter inch of head space at the top. Wipe the rims clean, then place the lids on and add the rings, screwing them until until just 'fingertip tight'.
Process the jars in a boiling water bath, 10 minutes for half pints or 15 minutes for pints. Remove from the water and let cool for 24 hours. If any jars fail to seal, put them in the fridge and use them soon.
Makes 4 to 4 1/2 pints.