My mouth is en fuego!

Today I harvested 8 large jalapenos, 4 tiny green chili peppers (still trying to determine what they are), and tons of "sweet million" cherry tomatoes. I decided to pickle the jalapenos for using on nachos or as a condiment. I found Guy Fierri's recipe for pickled jalapenos & carrots on foodnetwork.com (http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-jalapenos-and-carrots-recipe/index.html) and since it seemed simple and got great reviews, I used that as the basis but jazzed it up a bit. I added a bunch of whole garlic cloves, a generous amount of black pepper, a dash of salt, and a Tbs or so of honey. It made enough to fill a large Clausen pickle jar, and is now sitting in my refrigerator looking quite tasty.