Ingredients

Let’s Cook!

• 1
  Sterilize jars, rings, and lids in boiling water for 2 minutes.
  
• 2
  Bring vinegar, water, and sugar to a boil for 2 minutes. Take off heat and set aside.
  
• 3
  Slice jalapenos in 1/4" slices.
  
• 4
  Put in each jar salt, mustard seeds, crushed garlic cloves. (Note: the calcium chloride is completely optional. It just keeps the pickled peppers firm and crisp.)
  
• 5
  Pack each jar as tight as possible with the pepper slices, leaving about a 1/4"-1/2" space at the top. Ladle pickling liquid in each jar, leaving 1/4 headspace at the top of the jar. Place sterilized lid on each jar, securing with a lid band finger tight. Don't over tighten the band, just finger tight. This allows for excess air to escape as it vaccum seals.
  
• 6
  Process finished jars in a water bath for 10 minutes. If skipping this process, let jars completely cool, and store in the refrigerator.
  
• 7
  Let finished jars cool and seal properly. Label and date finished jars,, and store in a cool dry place until ready to enjoy. I usually wait a month before I start eating them, for full flavor development. Enjoy