Pickled Peppers

This year we planted three pepper plants: Hungarian hot, banana, and Serrano. As a result we have more peppers than we know what to do with! I found a pickled pepper recipe from David Lebovitz that sounded like a doable alternative to canning. I have never canned before, but I'm thinking that the way these peppers are growing I may need to start.

Does anyone have any good ideas for what to do with an abundance of peppers? Or any good canning resources? Please share in the comments if you do and post any links to good pepper recipes!

Ingredients:
1 pound fresh jalapeno (or other) peppers, washed
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns

Directions:
Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.

In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.

Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Store in the refrigerator for up to a few weeks.

We tried these peppers after letting them sit for a week. The heat definitely died down some from the pickling. Before, I couldn't even take a tiny bite of one and after I could eat a whole one with only minor amounts of crying! They taste great sliced up and served with any dish that needs some heat.