pickled jalapeños

How To Make pickled jalapeños

• 1

  Sterilize 4 (1 pint) canning jars per manufacturer's instructions.
• 2

  In a non-reactive saucepan combine vinegar, honey, oil, pickling spice and salt.
• 3

  Bring to a boil over high heat.
• 4

  Reduce heat to low and simmer the mixture while you pack your canning jars.
• 5

  Arrange equal amounts of jalapenos, garlic cloves & peppercorns in each jar.
• 6

  Pour hot mixture over the peppers, leaving 1/2 inch head space in each jar.
• 7

  Process jars in a water bath for 10 minutes. Store peppers for at least 2 weeks before eating them. Enjoy!
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