Small-Batch Pickled Jalapenos (Canning)

From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 10 -12  fresh jalapeno peppers (depending on size)
• 3⁄4 cup  rice wine vinegar
• 1⁄2 cup distilled white vinegar
• 1⁄2 teaspoon pickling salt
• 1  teaspoon granulated sugar

Directions

1. Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
2. Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.