We have been going through jars of canned jalapenos in an alarmingly short amount of time. As with anything that disappears quickly in this house, it's probably more economical to make it myself. So I canned jalapenos in water - very simple, no frills, just hot peppers. There are not pickled, either.
this site, you need about a pound per pint.
olive oil method doesn't stand a chance against this kind of heat.