Great for sandwiches, nachos, or just as a relish to pass on the side. PLEASE wear rubber gloves when working with hot peppers. If you don't you will be very sorry :( I put 1/4 teaspoon of Ball Pickle Crisp in each jar. This helps to keep the peppers from becoming mushy even though you'll be processing them in a boiling water bath canner. The Food.com "brain" doesn't know what Pickle Crisp is, so it won't let me put it in the ingredient list. You can still make the peppers without the Pickle Crisp, but they won't be as firm as they would be with it. If you want the peppers to be crisp/crunchy, see Recipe #459676 . Pickling lime is the only way to keep the peppers really crunchy if you are going to process them in a boiling water bath. This recipe makes about 4 pint jars.