2 quarts (about 3.5 pounds) sliced jalepenos
1 large sliced onion
optional: other picklables--i like carrots

sprinkle with salt in layers and let stand for 3 hours or more.  rinse
and drain well

mix:

1.5 quarts white vinegar
4 cups sugar
3 teaspoons salt
1 and 1/2 teaspoon celery seed
1 and 1/2 teaspoon mustard seed

boil all ingredients until jalepenos are slightly tender; seal while hot.

they are edible immediately--no need to wait weeks for pickling to
complete.