PICKLED JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR)

Steps:

• Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space.
• Sterilize jars:
• Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
• Put jars in a kettle and cover with hot water.
• Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
• Turn off heat and let jars stand in hot water.
• Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
• Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
• Prepare jalapeño peppers:
• Combine the white vinegar and water in a medium saucepan.
• Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers.
• Wash peppers, drain and slice into ¼ inch rounds, discarding stems.
• Note: Wear rubber gloves. If you don't wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy.
• For a milder flavor, remove the seeds.
• Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
• Add salt to jars.
• After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
• Wipe the ring and the jar rim clean and screw on the cap.
• Adjust the lids and process in boiling water for 10 minutes.
• Allow the jalapeño peppers to cure for a minimum of 6 weeks.