7 lbs. Jalapeno peppers
5 cups vinegar
1 cup water
3 cloves garlic
2 tbsp. sugar (as you like)
4 tbsp. canning or pickling salt
1 tbsp. celery seed
1 tbsp. mustard seed

Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers in 2 or 3 places with the tip of a thin, sharp knife. If you want to peel the peppers, blanch them in boiling water. Allow to cool and then peel off the skins (wear gloves when handling hot peppers).

Put peppers in canning jars and cover with hot liquid, leaving 1/2-inch headspace. Process both pint and quart jars in a boiling water bath for 10 minutes.

Yield: about 9 pints