So, I made brine according to instructions, simmering the water/vinegar/salt/sugar mix. I sterilized my bottle, cut up a bunch of mixed jalapeno slices, put into sterilized jar, then covered with brine. Once it cooled down a bit, I moved it to the fridge. Here is a pic. I will put in other vegetables at a later time.
For historical purposes, I am posting pics of the whole garden. There are 7 rows of plants.
First row as I enter the garden are the frutescens and some oddball crosses. You can see the tabasco with many pods growing upwards. Other than that, not a ton of pods in this row as of yet.
Second row in is all chinense. In the front is a Tshololo Orange that has the purple leaves. It is a strong plant and will produce a bunch of pods.
Third row is all chinense. In the middle of the row on the right is a Beni Highlands with light colored leaves. Not a tall plant.
Fourth row is all chinense. Towards the back of the row are my Big Mamas. Those plants are big.
Fifth row is the first row of annuums. Front right you can see the thai peppers and in the back on the right grow some jalapenos.
Sixth row is the second row of annuums. You can see the Super Chili's on the right, which are right across from some Ammazzos. In front of the Super Chili's are those cool purple peppers I got the seeds from the Korean BBQ place near me.
Seventh and last row is the baccatums. You cannot see them from this pic, but there are a bunch of pods growing here.