I have processed many jars of jalapenos and simplicity is best for me. I recently opened a jar that had been in fridge 25 months, Still had as nice a crunch as on day one. I don't have a clue why use oil. It is normally used in escabeche.

For liquid, 1:1 ratio white vinegar to water,1 bay leaf in each jar, 1 Tbsp Pickling salt, (all optional are 5-10 peppercorns, 1 -2 cloves garlic whole, if you have it, a sprig of oregano, thyme, marjoram in each jar. I cut peppers in half lengthwise and de-vein partially to control heat. Boil mixture 5 - 10 minutes.Pack jars to 1/2" from top. Fill jars to top with hot liquid. Screw on lid fairly tight and allow to cool. You will hear top pop when vacuum is created. Quart jars when packed should require about 2 cups of liquid. Enjoy

This has to be the BEST recipe ever!! I made 2 dozen jars and every time someone comes to visit a can goes home with them they love them so much.......

This recipe is just like my own creation while experimenting in my kitchen. I too leave the pickling spices in the jar, add thick quartered onion and somtimes sliced carrots, but i do not use oil or bay leaf. I make this one jar at a time, not water bath, etc., just boil water and vinegar w/pickeling spices, drop whole jalapenos in the jar and cover with liquid. Let cool in jar and throw in the fridge. DONE! Also would suggest buying pickled green tomatoes at the grocery store and dived amoung 2 jars and toss in halved jalapenos and let "marinate" in the fridge. Very good!

The Picked Jalapeno are GREAT and easy to make.

The vinegar in this recipe prevents the need to process in a pressure canner. The oil "floating on top " or becoming firm/solid in the frig is quickly solved by letting the jar set at room temp for a few minutes and then stirring. If oil is seeping out while doing hot water bath then you have filled jars too full.

I pack peppers into jars with a tbsp of salt and a slice of raw garlic, pour pure boiling cider vinegar over them and seal up. All my friends and relative brag on them and want more. Plus they stay crisp. Do okra same way

I have found that by placing any kind of pepper, cucumbers or okra in ice water in the frig for 24-48 hours before pickling will keep them crisp. It is not necessary to canner bath any peppers, as this will cook them to much, as long as you pack them into HOT jars, cover the peppers with boiling vinegar mixture and place a HOT lid on the jar, after wiping the rim and threads and place the ring on tightly. Mine seal every time and my family and friends are always amazed at how crispy my pickled peppers are.

The BEST jalapeño pickling ever! I have been home canning for 35 yrs & this has been the best yet. Cayenne, Serrano peppers too!