Pickled Jalapenos

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My brother grows both jalepeno and habanero peppers and his wife will pickle what they don't eat fresh.

Pickled Peppers
(Jalapeno or Habanero)

3 pounds fresh jalapeno peppers
2 Quarts distilled white vinegar
2 tablespoons black peppercorns
12 bay leaves
15 cloves garlic, peeled
4 teaspoons salt

Combine all of the ingredients in a large non-reative sauce pan or soup pot over medium heat. Simmer unitl the peppers are very soft, about 25 minutes. Remove from heat and let steep for 30 minutes, then remove the bay leaves.

Sterilize two quart jars or 4 pint jars and lids. Divide the peppers equally between the jars and pour the mixture into the jars to cover the peppers leaving 1/2 inch of head space in each jar. Place lid on jar and secure with band. Process in a hot water bath for 10 minutes.

Remove jars from water bath and allow to cool on a towel covered counter top.

Store in a cool, dry place for at least 2 weeks before using. Once opened, it will keep for one month in the refrigerator.

Yield: 2 quarts or 4 pints
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