Ingredients
24 black peppercorns
8 small garlic cloves, sliced
2 1/4 lbs jalapeno peppers, cut into 3/16 inch rings, seeded if you want less hot
4 cups cider vinegar
2 tablespoons honey
2 teaspoons pickling salt
2 tablespoons mixed pickling spice
1/4 cup olive oil
Preparation
Divide peppercorns and garlic among 8 half-pint jars. Add peppers. Combine vinegar, honey & salt in saucepan. Add the pickling spice, tied in cheesecloth. Bring to boil. Immediately pour the hot liquid over the peppers into the jars, leaving a little more than 1/2 inch headspace. Pour about 1 1/2 teaspoons olive oil into each jar, close the jars with hot two piece caps. Process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool, dark place for at least 3 weeks before eating.
