Jar(s) and pickling lid(s) – I use Atlas Mason jars from pasta sauce, buy the lids at the grocery store.
Vinegar; white or cider depending on your preference – I used white this time.
Spices – I used “pickling spices” which include cinnamon, clove, and various others.
Other veggies (optional, I highly recommend carrots and a clove or two of garlic)
Boil the jar and lid empty to get it warm and sanitize everything before starting.
Chop up your Jalapeños.
Pack the peppers into the jar. (Along with other vegetables if using)
Mix the Vinegar, Oil, Water, Salt, and Spices together in a pot. Bring the mixed ingredients to a rolling boil.
While still hot (be careful) pour the brine into the jar. Cover all the peppers but leave a bit of space at the top.
Place the center lid on the jar, then screw down the collar ring.
Put the pepper filled jar back into the water bath and boil for ~10 minutes.(Do not start timing until water is at a rolling boil) Evidently the time varies based on altitude but I’m at sea level. Search the internets for more info.
Remove jar from water, and allow to cool completely.
Let the peppers pickle for at least 2 weeks or so, and enjoy!
For every 1 cup of vinegar use: * 1/4 cup water * 1/4 cup olive oil * 1 teaspoon salt * 1 teaspoon pickling spices