This recipe fills two 5 ounce jars, but is easy to scale up or down. You're also free to use one larger jar - since this is not a canning recipe, you do not have to carefully balance the pH in the ingredients.
Sugar reduces the capsaicin heat of the peppers - use more or less sugar than called for, to taste.
Jalapeno peppers vary drastically in heat from crop to crop, and even pepper to pepper from the same plant. If you need to carefully regulate the heat of the pickles, I'd suggest tasting a sliver from each pepper, so you can gauge the overall heat of the finished product.