looks delicious. When I pickle jalapenos I don't boil them. I bring the liquid to a boil, pour off half of it and cool it in the fridge. Couple hours later after the reserve liquid is cold, I bring the rest back up to heat (simmer only) and add the jalapeno's (and sometimes some thick slabs of red onion) to the hot liquid. I go simple - 1 part cider vinegar, 1 part white vinegar, about a tsp of salt per cup of liquid, a bit of brown sugar - probably a third of cup to the roughly 3 cups of liquid.
Steep the jalapenos for only about 60seconds in the hot liquid, drain, add the jalopenos to the cold reserve.
This is not a canning technique, but the jalopenos retain texture and I like the crunch. My tell for when to drain the hot ones is just when they start changing color, that bright green in your second photo. I would eat that whole jar!!!
EDIT!!!! 1 part H20 also to the liquids!!!!