Canned Jalapeno Peppers

Directions

• Begin by washing your jars and lids and rings in hot, soapy water.
• Bring a large pot of water to boil. Add your jars, lids, and rings. I like to insert my lid into the ring so that if I use my equipment to remove the ring, the lid will come with it. Boil for 10 minutes.
• At the same time, to a smaller pot, add your brining liquid. Bring vinegar, water, and salt to a boil.
• Clean your garlic cloves to remove the outer skin.
• Meanwhile, begin cutting your jalapenos into rings. Or if you prefer minced, add to a food processor.
• Once you are prepped, remove the jar from the water with the canning equipment. Add jalapenos, any optional vegetables, and 1 clove of garlic to each jar, filling 3/4 of the way.
• Add brining liquid until just about the top of the jar. Add lid then tighten ring until it is securely fastened.
• Return the pot of water to a boil.
• Add each jar so that the water covers the jar by 1 inch. Boil for 10 minutes.
• Place towel on counter. Place jars on the counter right-side up. Do not touch them for 12 hours. You may hear some popping during those 12 hours – leave them alone. After the 12 hours, make sure the lids are tightly sealed. If the jar did not seal, then place jar in the fridge and enjoy within two weeks.