3 cups cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalapeños, whole or sliced into rounds
4 garlic cloves
12 black peppercorns
Prepare four (1 pint) canning jars according to manufacturer’s directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat.
Reduce the heat to very low, and simmer the mixture while you pack the jars.
Arrange equal amounts of the jalapeños, garlic and peppercorns in each jar.
Pour the hot liquid over the peppers, leaving 1/2 inch headspace.
Process the jars in a water bath according to manufacturer’s directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.
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