Delicious! We had a bounty of jalapenos this year in our garden and I used this recipe to pickle several batches. They tasted AMAZING and I used them on all kinds of dishes. I also gave a couple of jars to friends who also enjoyed them very much. My jalapenos were very hot this year and between the heat and the vinegar they lasted over a month in the fridge no problem (this, of course would vary & one would need to keep an eye on theirs to make sure they are still ok as time goes on).
This recipe sounds great. We just need to know exactly what the canning process is to preserve them longer than a month.