Ingredients:
4 cups white vinegar
1 cup water
1 cup olive oil ( extra virgin not required)
4 teaspoons kosher salt
4 tablespoons pickling spices, tied in cheesecloth
2 lbs hot pepper ( jalapenos are terrific)
8 cloves garlic, peeled,but left whole
4 medium yellow onions, sliced thin
Directions:
Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
Wash and dry peppers, Trim stems but leave some on.
Put 2 cloves of garlic in each canning jar (sterilized etc).
Alternate peppers and sliced onions.
Pack tight with 1 inch headspace.
Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
Top with lids, screw on bands, and process in waterbath canner for 10 minutes.
Servings: 32
Time preparation: 10 min.
Time total: 30 min.