I find very few things in life as satisfying as canning, and especially when preserving the produce we've raised ourselves. These colorful Apache Jalapeno Peppers my husband grew this year were particularly satisfying because they are so pretty. I usually make these in pints, but these I pickled in cute little half pint jars, a much better size for only one or two pepper eaters. They are so easy to make, just be very careful handling the peppers. My fingers were burning a bit for quite awhile afterwards, so you might want to wear rubber gloves.
Pickled Jalapeno Peppers
In each of 6 clean half pint (or pint) jars place:
1 small garlic clove
2 whole allspice berries
4 whole peppercorns
1 half bay leaf
Trim stem and cut peppers in half lengthwise but leave attached at the stem end. Pack peppers into jars.
In pot bring to a boil:
1 1/2 c. vinegar (white is preferred but I used cider)
1 1/2 c. water
1 T. pickling salt
Pour brine over peppers, leaving a half inch head space. *Add 1/2 T. olive oil to each jar. Don't forget this part. Almost every time I make these I do, then I have to take off the lids, add the oil, reheat more lids, and seal them again. Don't forget.
Seal and water bath process for 10 minutes. Store 3 weeks before eating.