Pickled Hot Jalapeno Peppers - cooking recipe

Ingredients

2 quarts jalapeno peppers
2 cups white vinegar (that's 5% acidity)
2 cups water
1 teaspoon salt

Preparation

Seed, stem and slice peppers, or leave whole if small.
If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
Combine vinegar and water and heat to a simmer-do not boil.
Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
Add salt-to taste. Process in a boiling water bath for 15 minutes.
You can add 1 clove of garlic to each jar if you like.