Pickled Jalapenos or Habaneros

2 pounds whole jalapeno or habanero peppers
5 cloves garlic
5 teaspoons vegetable oil
2 1/4 cups water
2 1/2 teaspoons pickling salt
2 1/4 cups 5% cider vinegar

Wash peppers. Pack tightly into 1-pint jars. To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt and 1 clove of garlic.

In 2-quart steel or enamel saucepan, bring water and vinegar to boil. Ladle boiling liquid over peppers, leaving 1/2-inch headspace. Clean rims thoroughly with damp cloth. Cover with new sealing lids. Process in boiling water bath for 15 minutes from time water in canner returns to a boil. Remove jars. Cool on racks at least 12 hours. Check for seal.

Makes 5 pints.