PICKLED JALAPENO PEPPERS
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1 cup white or cider vinegar
1/4 cup olive oil
1 tablespoon pickling spice (tie in a bag) discard later
1/4 cup water
1 teaspoon canning salt
Bay leaves
Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar.
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean; tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.
If you want crisper peppers, pickles, etc., try putting the jars in an ice water bath right after hot water processing. Cooling the jars down quickly will stop the peppers/pickles from continuing to cook while cooling down on the counter.