ISO: Pickling for short term storage

I was wondering about botulism and canning... I'm pretty sure that I'm gonna bo told not to do what I've done, but anyway. I don't have a water bath, since I don't think they're available in the UK for some reason. Can't find them anyway. But anyway, I took a used salsa jar the other day, and poured boiling water in it and screwed the lid on to see what would happen. Well, the lid popped in, so I guess the vacuum was created. So anyway, I took some jalapenos and put them in a super-hot jar with some boiling brine (equal parts water and white vinegar and a little Italian seasoning), and I wondered if they'd be suitable for eating in a couple of weeks. I don't really need to preserve them for a long time, I just wanted to pickle some chillies because they're so good, but so expensive from the store. I don't want to keep them for years or anything. So I reckon I probably shouldn't eat them, but if anyone could tell me what I should do, I'd be very grateful. Thanks,

Dan.