Jalapeno pepper
1 c. vinegar
1/4 c. olive oil
1/4 c. water
1 tsp. salt
1 tsp. pickling spices

Heat vinegar, olive oil, water, salt, pickling spices and pour over pepper that has been washed and packed in pint jars. Leave 1" head space. Adjust lids. Process pints 10 minutes in boiling water bath canner. 3 to 4 pints.