Pickled Jalapeño Slices

Instead of buying so many jars of Mezzetta's pickled jalapeños each year, I'd like to try making some from my own garden! I found a recipe that does not use any sweeter (most have sugar or honey) and adds garlic to the brine for taste. We'll see if The Steward approves! A sweep of the garden yielded more banana and jalapeño peppers, so I put both together for this recipe. (And I forgot the Pickle Crisp! It was right there on the counter, and I missed it. We'll see!)

Pickled Jalapeño Peppers

•12 cups sliced jalapeno peppers

•6  cups white vinegar

•2 cups water

•3 cloves garlic, peeled and slightly smashed, but left intact

•Ball Pickle Crisp, optional

Prepare canner, jars and lids.

In large stainless steel saucepan, combine vinegar, water and garlic. Bring to boil over medium-high heat.  Reduce heat and boil gently for 5 minutes, until garlic flavor has infused the liquid.  Discard garlic.

Place 1/4 teaspoon of Pickle Crisp into the bottom of each jar, if using.

Pack peppers into hot jars to within a generous 1/2 inch of top of jar.

Ladle hot pickling liquid into jar to cover peppers leaving 1/2 inch headspace, if necessary, by adding hot pickling liquid.  Wipe rim. Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes, adjusting for altitude.

Check the seals after a couple hours.  Cool, label, and store for up to one year.