5 Jalapenos

In a large pot, bring to a boil:

• 5 c. white vinegar
• 5 c. water
• 5 T. canning/pickling salt
• 5 T. sugar
• 5 T. minced garlic

Place whole or sliced jalapeno peppers into pint size jars (remember to wear gloves when handling the peppers!). You can add slices of onion if you would like. I have added a head of dill sometimes, too!

Ladle the hot mixture over the peppers. Place on lids and rings. Hot water bath process the pints for about 10 minutes in boiling water.

You now have pickled peppers!