Pickled Jalapeno Peppers - cooking recipe

Ingredients

2 lb. (8 oz.) fresh, washed jalapenos
2 1/2 c. cider vinegar
1 1/2 c. water
2 1/2 tsp. salt

Preparation

Pierce peppers in several places.
Pack into 2-quart canning jar or several smaller ones of choice.
Heat remaining ingredients over medium heat to boiling point.
Pour over peppers; tighten lids.
Let stand 2 weeks at room temperature before using. Refrigerate after opening.