[coronabarb]

For comparison, here is the nchfp recipe for pickled jals. Even more vinegar but there is water too. The acid keeps this safe w/o all the sugar.

3 pounds jalapeño peppers
1½ cups pickling lime
1½ gallons water
7½ cups cider vinegar (5%)
1¾ cups water
2½ tablespoons canning salt
3 tablespoons celery seed
6 tablespoons mustard seed