Pickled Jalapenos-Questions...

Howdy, can y'all help a Yankee out? I see recipes that call for pickled jalapenos and I'd like to make some while they're plentiful, but I have a few questions...

There are m-a-n-y different versions out there:
1. Do you add sugar or not?
2. Do you slice them or leave them whole?
3. Do you can them or just store them in the fridge?
4. Does the canned version get soft/mushy?
5. Anyone have Granny's or an old family recipe?
6. What's your favorite way to eat them?

I'm curious about how you make them or eat them, any thoughts/recipes/advice would be welcome!

Thanks and have a happy day:@)