Canning Hot Peppers

photo: Lisa Muhammad

2 pound fresh jalapeno peppers, washed 
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
3 cloves garlic, peeled
2 tablespoons black peppercorns
2 -3 pint size canning jars with lids or a large pickle jar.
A Large pot for sterilizing the jars
A big pot (preferably a canning pot)  of boiling water (enough to cover the jars at least 1-2 inches)

In a non-reactive saucepan, add all the ingredients EXCEPT
the peppers and bring the to a boil, then reduce the heat and simmer for five minutes.

Place canning jars and lids in a large boiling pot of water (enough to cover the jars) and sterilize for about 5 minutes.

photo: Lisa Muhammad

photo: Lisa Muhammad
While the jars are being prepared, wash and cut up your peppers or leave them whole. Remove seeds for a milder pepper. For a hotter pepper leave the seeds in the pods.

Pack the peppers in the jars. 
photo: Lisa Muhammad

In a separate pot, add vinegar, water and remaining ingredients and bring to a boil. Lower and simmer for 5 minutes.
Place the peppers in the jars.
Cover the peppers with the hot brine and leave a 1/2 inch space at the top of the jar.
Place on the lid.
photo: Lisa Muhammad
Place the jars in the boiling water.
photo: Lisa Muhammad
Process for 15 minutes. Start timing when water begins to boil. Remove jars after processing. Place on towel and let cool. 
photo: Lisa Muhammad
Processing is completed when jars completely sealed. You will hear a "popping" sound indicating the process is complete.

note: If you want refrigerator peppers, just omit the processing, pour the brine over the peppers, and refrigerate. They'll last for a few weeks.)