2 quarts sliced jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic
Slice peppers or leave them whole.
Pack peppers tightly into clean, hot jars.
Combine vinegar and water; heat to a simmer.
Do not boil.
Pour hot vinegar over peppers, leaving 1/2 inch headspace.
Add pickling salt and a clove of garlic to each jar then seal.
Process in boiling water bath for 10 minutes.