Pickled Hot Jalapeno Peppers - cooking recipe

Ingredients

2 1/2 lbs fresh jalapeno peppers
1 habanero pepper, cut into thin slices
1/2 white onion, cut into slices
4 garlic cloves, peeled and cut in half
1 teaspoon dried oregano, divided
4 bay leaves
8 peppercorns
7 1/2 cups distilled white vinegar
1 3/4 cups water
5 tablespoons sugar
3 tablespoons pickling salt

Preparation

Rinse the jalapeno peppers in cool water.
Trim the stems to 1/2\" and cut 2 small slits in each pepper, OR cut into 1/4\" slices.
Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
Using a bubble freeer or plastic knife, remove any air bubbles.
Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process pint jars in a water bath for 10 minutes.