Kaza, I've made pickled pepper since I was a kid; I love those little fire bombs. ;D
Here's the simplest recipe then I'll post another that I really like that has a few other veggies added.
Simple Pickled Jalapeno's Wash peppers
Remove stems from jalapenos.
Cut a slit in each pepper with a knife.
Put in pint canning jars, be forceful to get a number in there but don't totally squish the peppers
Fill with a very hot vinegar mix of 50% vinegar, 50% water.
Put on clean lids and process in a boiling water bath for 15 minutes
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Pickled Jalapeno's & Veggies Fresh jalapeño chiles
Carrot slices or whole baby carrots
Small chunks of onion o
1/2 teaspoon salt per pint
1 clove garlic, sliced per pint
Brine made from Vinegar and water in equal amounts-(I use cider vinegar but for a clearer brine use white vinegar )
* Prick or slash chiles in several places.
Pack into clean pint canning jars.
Add a few carrots/carrot slices and onion pieces.
Add salt and garlic.
* Cover ingredients with brine, leaving 3/4 inch headspace. Peppers will expand when they're heated.
Wipe jar rim clean with a damp cloth.
Adjust lids and rings. Seal.
* Process for 15 minutes in a simmering hot-water bath.
(Begin to count the processing time when the water bath temperature has reached 170 degrees F.)
**You can add cauliflower if you like your pickled cauliflower hot.
