Georgene asked how I canned the jalapenos last weekend, so here is my recipe. It is a very simple easy way to preserve jalapenos.
We eat them with Mexican food, on chips with salsa, on pizza - I grew up in Texas and have been around spicy food most all my life. I think they are delicious but they may have too much heat for mild-food fans.
My brother is here for the weekend and he brought several sacks of produce from hi garden so now I have more peppers to pickle.
first - before you start handling the peppers, put on and leave on some kind of protective gloves.
Pickled Jalapeno Peppers(1 quart jar)
I doubled this recipe and got 6 pints and 1 half pint
Jalapeno peppers (about 2 pounds)
1 cup vinegar
3/4 cup water
1 teaspoon salt - I used sea salt
2 large carrots sliced,
1 small onion, cubed
1. Wash peppers and pack into a hot jar. Add carrot slices, celery sticks and a clove of garlic if desired. Pack tightly, leaving 2-inch headspace.
2. Combine vinegar, water and salt. Heat to boiling. Pour boiling hot liquid over peppers to two inches from top of jar top. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers. Wipe jar rims clean. Adjust prepared two piece canning lid.
3. Process jar in a boiling water bath for 10 minutes. Using jar lifters, remove to a draft free area, and allow to cool. Check the seal. Label the container.
I found this simple recipe from Colorado State University Cooperative Extension.
other variations I found used pickling spices, garlic, oil, even sugar, etc.