Pickled Jalapeno Peppers

Ingredients

• jalapeno pepper (about 2 pounds)
• 1 cup vinegar
• 3/4 cup water
• 1 teaspoon salt
• 1 teaspoon mixed pickling spices
• 2 carrots, sliced
• 2 cloves garlic (halved)

Recipe

• 1 wash peppers and pack into a hot jar.
• 2 add carrot slices, and garlic.
• 3 pack tightly, leaving 2-inch headspace.
• 4 combine vinegar, water salt and pickling spices.
• 5 heat to boiling.
• 6 pour boiling hot liquid over peppers to two inches from top of jar top.
• 7 remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
• 8 wipe jar rims clean.
• 9 adjust prepared two piece canning lid.
• 10 process jar in a boiling water bath for 10 minutes.
• 11 remove to a draft free area, and allow to cool.
• 12 check the seal.