Pickled Hot Peppers

• 4 cups white vinegar
• 1 cup water
• 1 cup olive oil (extra virgin not required)
• 4 teaspoons kosher salt
• 4 tablespoons pickling spices, tied in cheesecloth
• 2 lbs hot pepper (jalapenos are terrific)
• 8 cloves garlic, peeled,but left whole
• 4 medium yellow onions, sliced thin

1. Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
2. Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
3. Wash and dry peppers, Trim stems but leave some on.
4. Put 2 cloves of garlic in each canning jar (sterilized etc).
5. Alternate peppers and sliced onions.
6. Pack tight with 1 inch headspace.
7. Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
8. Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

white vinegar, water, olive oil, kosher salt, pickling spices, hot pepper, garlic, yellow onions

Taken from www.food.com/recipe/pickled-hot-peppers-13348 (may not work)