This has been the best year I’ve ever had for growing peppers. They didn’t do very well this summer, but since the rain returned to Austin, my peppers have gone completely nuts. As a result, I’ve had to start pickling peppers, because I can’t eat them all and don’t want to give them all away. I’ve tried a couple of recipes, but have settled on one I really like, from http://www.austinfarmtotable.com.
1 lb jalapenos washed and sliced
1 cup vinegar
1/4 cup olive oil
1 tsp salt
4-5 cloves garlic
1 tsp pickling spice
Heat mixture to boiling and pour over the tightly packed quart sized (steralized) jars. Seal and put in hot water bath for 10 minutes, until jars pop.