Pickled Hot Jalapeno Peppers

Like the ones you buy in the grocery store.

• Ready In: 40 mins
• Yields: 4 pints

Ingredients

• 2  quarts  jalapeno peppers
• 2  cups white vinegar (that's 5% acidity)
• 2  cups water
• 1  teaspoon salt

Directions

1. Seed, stem and slice peppers, or leave whole if small.
2. If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
3. Combine vinegar and water and heat to a simmer-do not boil.
4. Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
5. Add salt-to taste. Process in a boiling water bath for 15 minutes.
6. You can add 1 clove of garlic to each jar if you like.