Small-Batch Pickled Jalapenos (Canning) - cooking recipe

Ingredients

10 -12 fresh jalapeno peppers (depending on size)
3/4 cup rice wine vinegar
1/2 cup distilled white vinegar
1/2 teaspoon pickling salt
1 teaspoon granulated sugar

Preparation

Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.