2 pounds fresh jalapenos, whole or sliced into rounds
4 garlic cloves
12 black peppercorns
Prepare four (1 pint) canning jars according to manufacturer's
In a non-reactive saucepan, combine vinegar, honey,
oil, pickling spice and salt, and bring the mixture to a boil over
high heat. Reduce the heat to very low, and simmer the mixture while
you pack the jars.
Arrange equal amounts of the jalapenos, garlic
and peppercorns in each jar.
Pour the hot liquid over the peppers, leaving 1/2 inch headspace.
Process the jars in a water bath according
to manufacturer's directions, generally 10 minutes.
Store the pickled peppers for at least one week before eating them.
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