I had a combination of leftover jalapeños, a few end-of-season ones in a patio pot, and even more that our friends gave us. Gourmet Chef Elaine found the quick pickled recipe you'll find at the link below, and it was the perfect solution (pun intended) to use them up. You just bring water, vinegar, sugar, and salt to a boil over high heat until the salt and sugar are dissolved, and pour that over sliced jalapeños in a jar. Since they don't use the more time-consuming canning process, these need to stay refrigerated. I wrote "HOT" on the lid to distinguish them from the Candied Jalapeños I make. The simple recipe is at the link below.
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