INGREDIENTS

  • 2 1/2 lbs fresh jalapeno peppers
  • 1 habanero pepper , cut into thin slices
  • 1/2 yellow onion , cut into slices
  • 4 garlic cloves , peeled and cut in half
  • 4 bay leaves
  • 8 peppercorns
  • 2 cups distilled white vinegar
  • 2 cups distilled water
  • 2 teaspoons kosher salt or pickling salt

DIRECTIONS

  1. Rinse the jalapeno peppers in cool water.
  2. Cut jalapeno peppers into slices.
  3. Divide the habanero slices, onion slices, garlic, bay leaves and peppercorns evenly between your 4 sterilized pint jars.
  4. Pack the sliced peppers on top of these seasonings in the jars, leaving 1/2 inch headspace.
  5. In a 2 to 3 quart stainless steel saucepan, combine the vinegar, distilled water and salt and bring to a boil. Stir until the salt is completely dissolved.
  6. Ladle this brine into the jars, covering the peppers and maintaining the 1/2 inch headspace.
  7. Using a bubble freeer or plastic knife, remove any air bubbles.
  8. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
  9. Process pint jars in a water bath for 10 minutes.