Pickled Jalapeno Peppers

This summer I planted one jalapeno pepper plant.  I felt like Jack and the Beanstalk.  I harvested the plant twice and made baked jalapeno poppers.  The plant finally fell over the other day so I picked the remaining peppers and pickled them. You can cut them up and put them on sandwiches or leave them whole and put them in Bloody Marys.

 Ingredients

A bunch of peppers (you can use any kind you want...or mix and match.  You can also add carrot slices, onion, garlic...whatever sounds good)

1 cup vinegar

1/4 cup water

1/4 cup olive oil
1 tsp. salt
1 Tbs pickling spices

Procedure

Begin by sterilizing a wide mouth mason jar.  I boiled the jar and both parts of the lid for 15 minutes.
Mix the ingredient (except the peppers) and bring to a boil.  In the meantime, wash the peppers, cut off the top and slice down the middle or just chop up the peppers to make rings.

Next, stuff peppers into you warm sterile jars.  Make sure to stuff the jars tight so the peppers don't float.  Pour vinegar mixture over peppers up to 1/2 inch from the top of the jar.  Place lid on jar and seal tightly.  Store for 1 to 4 weeks before eating.  Enjoy.