Pickled Hot Peppers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 32
• 4 cups vinegar
• 1 cup water
• 1 cup olive oil (extra virgin not required)
• 4 teaspoons kosher salt
• 4 tablespoons pickling spices, tied in cheesecloth
• 2 lbs hot pepper (jalapenos are terrific)
• 8 cloves garlic, peeled,but left whole
• 4 medium yellow onions, sliced thin

Recipe

• 1 combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
• 2 bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
• 3 wash and dry peppers, trim stems but leave some on.
• 4 put 2 cloves of garlic in each canning jar (sterilized etc).
• 5 alternate peppers and sliced onions.
• 6 pack tight with 1 inch headspace.
• 7 bring liquid back to a boil, and pour over peppers leaving one inch for air space.
• 8 top with lids, screw on bands, and process in waterbath canner for 10 minutes.