Pickled Jalapeños or Habaneros

Yield: 5 pints

Ingredients

• 2 pounds whole jalapeño 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

Instructions

1. Wash peppers. Pack tightly into 1 pint jars.
2. To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt and 1 clove of garlic.
3. In a 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.
4. Process in boiling water bath for 15 minutes from time water in canner returns to a boil.
5. Remove jars.
6. Cool on racks at least 12 hours.
7. Check for seal.