Pickled Jalapeños - cooking recipe

Ingredients

6 cups jalapeno peppers, washed and sliced to 1/4-inch (about 15 peppers)
2 1/2 cups white vinegar
2 1/2 cups cold water
2/3 cup granulated sugar
2 tablespoons sea salt
2 large garlic cloves, crushed

Preparation

Wearing latex gloves slice jalapeno peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
Using a slotted spoon, fill up prepared jars with peppers, leaving about 1/2-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeno peppers. Place prepared lids and apply screw bands; finish canning process.