Alice Picked a Peck of Pickled Peppers

Every year, I plant one or two jalapeno pepper plants.  Inevitably, if I plant one, it dies, and if I plant two, they both flourish.  The same thing seems to happen with zucchini plants.  It just happened that while I was making salsa with my Mister, we took a break for lunch, and he pulled the store bought jar of pickled jalapeno peppers out of the fridge to put some on his sandwich.  It was an "aha" moment.  Something we've been buying that we don't need to be.  A few days later I went out and picked all the jalapeno peppers, did a little googling for a good, simple recipe and got busy.  My adjusted recipe worked perfectly for 2 half pints of chopped peppers.  

1 quarts jalapeno peppers
1 cups white wine vinegar
1 cups water
1/2 teaspoon pickling salt per half pint
1 small garlic clove peeled, whole per half pint

Wash the jalapeno peppers, then, wearing gloves, chop them all into quarter inch slices.  The gloves are important so that you don't burn your skin.

Fill your jars, leaving an inch or so headspace (these were packed down a bit before we added the brine).

Add garlic clove and salt.

In a pan, combine vinegar and water and bring to a boil.  Pour boiling liquid into jars, wipe rims, and top with 2 piece caps.  Process in a boiling water bath canner for 10 minutes (adjusted for altitude in my area it was actually 20 minutes).  

This is my first year getting into pickling, and it's so easy, I can't believe I haven't done it before.  Remove the jars from the BWB canner, and place on a towel on the counter until cool.  Check for seal by pushing in on the lid.  If it didn't seal, put it in the fridge and eat it first.  Jars that sealed can be wiped down and put in the pantry.  Delicious, easy pickled jalapeno peppers ready for use all year!