Pickled Jalapeno Peppers

CANNING RECIPE: Pickled Banana or Jalapeno Peppers

10-cups banana or jalapeno peppers, sliced into 1/2 inch secions 2-cloves garlic 4-cups white vinegar (5% acidity) 2-tsp pickling salt
Boil vinegar and salt. Prepare jars and lids by sterilizing Pack washed peppers into hot sterile jars Put 1/2 clove garlic in each quart jar or 1/4 into a jelly jar. (This is a guide, if you love garlic add more.) Pack peppers in hot jars leaving ¼” headspace Ladle hot liquid over peppers leaving ¼” headspace Remove air bubbles with a non-metallic utensil (chop stick works GREAT) Put on sterilized caps and then place rings on top. Process 10 minutes in a boiling-water canner Best if left for 5-6 weeks before eating makes 10 cups
Just slice the jalapenos into rings - great on top of homemade pizza