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PICKLED JALAPENO PEPPERS 
1 cup white or cider vinegar
1/4 cup olive oil
1 tablespoon pickling spice (tie in a bag) discard later
1/4 cup water
1 teaspoon canning salt
Bay leaves

Wash peppers. and slice 1/4 to 1/2 inch thick.

Pack loosely in a jar with 1 bay leaf in each jar.

Heat ingredients to a boil and pour over peppers in jar.

Place jar lid after wiping jar rim clean; tighten band.

Process 10 minutes in a boiling water bath.

Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.

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