Pickled Jalapeños 2

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Ingredients:

1 1/2 pounds jalapeño peppers

3 cups white vinegar (5% acidity)

1 cup water

1 Tbs. kosher salt

Ball Pickle Crisp

Preparation:

Wash peppers, cut off stems and slice into 1/4 inch thick rings.

Place a rack into the bottom of a large pot.  Fill pot with enough water to cover jars. Submerge jars in water.  Bring water to a simmer, 180 degrees.  Simmer jars for 10 minutes. 

While jars heat, combine vinegar, water, and salt in medium saucepan.  Boil for 5 minutes.

Remove jars from water.  Pack the pepper slices into hot jars, leaving 1/2 inch headroom.  Add 1/4 teaspoon Pickle Crisp to each jar.  Ladle brine into jars, leaving 1/2 inch headspace.  Remove any bubbles then wipe down rim of jar.  Place lid on jar.  Screw on band to "finger tight."

Process jars by placing back into the pot being sure water covers jars by 1 to 2 inches.  Cover the pot and bring to a boil.  Boil jars for 10 minutes.  Remove from heat and let set 5 minutes.  Remove from water and place on wood cutting board to cool for 24 hours.

Variation:

Vegetables (onions, cucumbers etc.) and garlic may be added to the mix.