I have a confession. Although my DNA states I am a majority Norwegian my palate screams I am hispanic. If you live in the SW it is hard to not indulge in jalapeño everything. This year I grew our own and they’re amazing.
2 lb fresh jalapeno peppers
4 c. white vinegar
4 c. filtered water
4 Tbsp pickling salt
4 cloves garlic (optional)
2 Tbsp whole black peppercorns
2 Tbsp raw sugar
Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings.
Add the rings to the brine and bring back to just a boil. Shut stove off and clean your jars.
Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer.
Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Place the lids on, and screw on the rings until just finger-tight. Bring the water to a full rolling boil, and process for 10 minutes.