Pickled Jalapenos or Habaneros

Instructions

1. 1

   Wash peppers.

2. 2

   Pack tightly into 1-pint jars.

3. 3

   To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt and 1 clove of garlic.

4. 4

   In 2-quart steel or enamel saucepan, bring water and vinegar to boil.

5. 5

   Ladle boiling liquid over peppers, leaving 1/2-inch headspace.

6. 6

   Clean rims thoroughly with damp cloth.

7. 7

   Cover with new sealing lids.

8. 8

   Process in boiling water bath for 15 minutes from time water in canner returns to a boil.

9. 9

   Remove jars.

10. 10

    Cool on racks at least 12 hours.

11. 11

    Check for seal.

12. 12

    Makes 5 pints.