BD, I've done a good bit of pickling, so here's what I can share.
I will say, though, at the outset, that you can do basically anything you want to the pickling liquid depending on your tastes. This is the super-basic, no-frills brining recipe I use that will give you pretty average pickles. If you like them more tart, increase the vinegar in the ration, more sweet, play with the salt:sugar ratio, etc. Not to mention you can always try different vinegars, different sugars, and add pretty much any spice/seasoning under the sun.
I'd really encourage you to play around with it a bit - I know you've only got this one big batch of jalapenos to work with, but if you decide you like the process (even if these peppers don't turn out perfect), it's worth it to experiment. As a brewer, I'm sure you are already seeing the appeal of of the tweaking, tinkering, experimenting end of this.
As to the brine:
I don't really worry about "how much total liquid per ounce/pound/megaton of veggie." I just make a batch of the brine, fill a mason jar with the veggie of choice, pour the brine in until it's about half an inch from the top, seal, and wait. I usually make more brine than I think I'll need - either I have WAY too much left over and it's an excuse to pickle an extra jar, or I have just enough left over to use as a funky marinade (I'm not in love with the stuff, but my wife has become a HUGE fan of "pickle chicken.").
Recipe:
1:1 ratio of water-to-vinegar.
----any vinegar can work except balsamic. I guess it could but I've always had trouble. White vinegar works fine, but it doesn't add much other than the general tang. I usually use wine (red, white, or rice) or apple cider vinegar.
6:1 ratio of total liquid to sugar
----sort of. Liquid and dry volume measures aren't the same, but for the sake of memory I just thing in generic "cups" for this one. So if you've got 2 cups of water and 2 cups of vinegar you'd need a cup of sugar (4 cups liquid:1/2 cup dry). White vs. brown sugar is up to you - it's more a matter of which you think would work better with the vinegar/spices of your choosing. You can also get crazy and try honey (not molasses though...that's a trainwreck, trust me).
Between 8:1 and 4:1 sugar to salt.
----totally depends on taste. The salt is necessary for the to brine properly, so don't go too low. Otherwise, adjust completely based on your personal tastes.
Herbs/Spices
----can't really help you here. This is all a matter of taste.
Note: EVERY SINGLE ONE OF THESE RATIOS can be adjusted to taste.
Basic steps:
1. Slice all veggies (if you plan to slice them)
2. Heat all liquids, salt, and sugar in a saucepan until it's steaming and just about to boil, stirring to help the solids dissolve.
3. While liquid heats, separate veggies into canning jars (sterilized if at all possible), leaving just a bit of room at the top. If you're using mason jars, you can fill all the way up to where the neck starts.
4. Pour hot liquid over veggies. Don't fill to the top of the very top of the jar, but enough to cover the veggies with room to spare.
5. Add herbs/spices over top (you can also split the herbs/spices and put some on the bottom of the jar as well to help with distributon).
6. Put the lid on and shake lightly, long enough to distribute the herbs/spices.
Storage:
1. For "fridge pickles," just keep the lid on, let them cool to room temp and fridge 'em. Give them at least 3 days (5 is better. Veggie that are unsliced and have thick skins - like whole baby cukes - will naturally take a little longer) before eating. They'll last a few months in the fridge.
2. For "cellar pickles," you'll need to fill a pot with water enough that it the water level comes up about 90% the height of the jar. Boil pickles with lid on for 10 minutes. Turn of heat. CAREFULLY remove jars using tongs or whatever tool you've got, remove lids (pot holder, the lids are damn hot too), and return the jars to the hot water and led soak for another 10 minutes. Remove, relid, let cool overnight on the counter. Stick 'em a way in a cool, dark place and let them sit at least a month before opening. These will last a year or more.
Moral of the story: making small batches to use relatively soon, save yourself the hassle and use the first method. If you decide to pickle in bulk for the long-term, the second batch is a bit more tedious but it will be shelf stable for longer.
Now, here's the answer to the question you actually wanted:
If it were me, I'd try the following for Jalepenos, bearing in mind that I prefer my pickles to be tart and not very sweet at all. I also like things pretty damn spicy and can't get enough garlic. Keep in mind I have no idea how much total liquid would be needed for the amount of peppers you have, so keep in mind that you may very well need MORE liquid than what this recipe provides. If so, keep the ratios in mind more than the volume of each ingredient.
Produce
--Jalapenos. I'd slice them into coins/rings.
--Garlic. Thickly sliced. To my taste, at least a clove for every jar of peppers you pickle.
Liquid
--2 Cups Water
--1 Cup Red Wine Vinegar
--1 Cup White Vinegar
--1/2 Cup White Sugar (this is below the ratio above. I want some sugar, yeah, but with jalapenos I want to cut out a lot of it)
--1.5 Tbsp Kosher Salt
Spices
--Red Pepper Flakes, to taste.
--Cumin, to taste
--Black Peppercorns, 4-5 per jar
--Bay Leaves, one small or 1/2 large leaf per jar
--Keep in mind "to taste" means a lot less than you think. This stuff is going to soak for a while...the cumin will essentially dissolve into the liquid so you want it in low concentration or it's all you'll taste. The RP flakes will infuse into the liquid, so easy on that too. I'd say if you were going to saute the peppers in cumin and red pepper flake, use about 1/4 or less of the amount you'd use in the saute pan.
Then just slice the peppers/garlic and stick 'em in the jars, heat the liquid (dissolving the salt/sugar as you go), pour over the jarred veggies, add the spices, put the lid on and shake lightly to distribute. Then fridge or cellar them as you see fit.
