Pickled Jalapeno Peppers 

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. 

Ingredients:
Yield: 2 Quarts
2 quarts jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Directions:
1. Slice peppers or leave them whole.
2. (To prevent bursting, cut two small slits in whole peppers.).
3. Pack peppers tightly into clean, hot jars.
4. Combine vinegar and water; heat to a simmer.
5. Do not boil.
6. Pour hot vinegar over peppers, leaving 1/2 inch head-space.
7. Add pickling salt and a clove of garlic to each jar then seal.
8. Process in boiling water bath for 10 minutes