I pickle my jalapenos every year and put up between 20-40 pints off of 2 plants. They haven't done a lot yet but come fall in north Texas they go nuts. I pickle them whole (they
aren't that long) with baby carrots, pearl onions and garlic cloves. I give them away
around the holidays to friends that ask for them every year and to my kids and their
friends in New York. My son tells me my name and peppers are all over Brooklyn...in a
good way he says. I didn't grow any last year because I put up over 40 pints and was
running out of storage. I'm down to 2 now so I can start again. I have enough for 3 more
pints in the fridge and I need to get that done soon.