I usually cook cherry hots and jalepenos in a tomato based sause and can for long term storage. Good stuff.
Another simple method for the jalepenos that go great along side a sandwich is to cut the tops off, seed them, and stuff with a chunk of cheese (your choice), place in a jar and add pickle solution, and just refrigerate. Good crunch....
I make 20-30 quarts of these a year. This makes enough for 3 quarts with a little brine left over.
Cut peppers into rings. I leave the seeds. In a quart canning jar, 3 tsp each basil and oregono. 1 Tbls minced garlic. Fill to the neck with peppers. Add 2/3 cup of vegetable oil to each jar. In a large pot, bring to a simmer 4 quarts white vinegar and 3 cups water with 1/2 cup salt. I ladle this hot liquid into the jars and throw the lids on. I allow the jars to cool and tighten the lids. Flip the jars over 3 or 4 times a day for 2 or 3 days. Good to eat after a week or so.