Pickled Hot Jalapeno Peppers

• 2 1/2 lbs fresh jalapeno peppers
• 1 habanero pepper, cut into thin slices
• 1/2 white onion, cut into slices
• 4 garlic cloves, peeled and cut in half
• 1 teaspoon dried oregano, divided
• 4 bay leaves
• 8 peppercorns
• 7 1/2 cups distilled white vinegar
• 1 3/4 cups water
• 5 tablespoons sugar
• 3 tablespoons pickling salt

1. Rinse the jalapeno peppers in cool water.
2. Trim the stems to 1/2" and cut 2 small slits in each pepper, OR cut into 1/4" slices.
3. Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
4. Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
5. In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
6. Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
7. Using a bubble freeer or plastic knife, remove any air bubbles.
8. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
9. Process pint jars in a water bath for 10 minutes.

peppers, pepper, white onion, garlic, oregano, bay leaves, peppercorns, white vinegar, water, sugar, pickling salt

Taken from www.food.com/recipe/pickled-hot-jalapeno-peppers-255139 (may not work)