We have jalapenos out the wazoo in our garden and if you've ever had a fresh jalapeno you know they aren't a snack food. So with all those jalapenos, I knew I needed to learn how to pickle them. And can them. So I did. And it's not hard. So here we go:

Pickled Jalapenos

What you need:
mason jar or other container
1/2 cup white vinegar
1 tsp apple cider vinegar
1/2 water
1 tsp salt
1 tsp sugar
4-5 medium jalapenos (sliced)

Wash your mason jar(s) thoroughly with hot water and soap. Allow to dry. Pack the mason jar with jalapenos (I used about 5 jalapenos). Place the vinegars, water, salt and sugar in a small sauce pan and bring to a boil. Allow to cool. Pour mixture on top of jalapenos.
Screw lid onto jar. Use a canner or large sauce pan to complete the canning process (I used a sauce pan and let it boil for 5 minutes).
Remove the jar with tongs and allow to cool completely.

We let ours sit for 4 days and when we opened them I was shocked at how soft they were. I later realized that I didn't let the mixture cool, I just poured it while it was hot and I'm pretty sure I boiled those jalapenos. So next time, I'll definitely be waiting. Don't get me wrong, they're still yummy, just not what I'm used to!
You can experiment by adding bay leaves, peppercorns, garlic, onions, carrots or other items to your jalapenos. We stuck with just simple jalapenos for our first batch, but we'll definitely be making these again judging by how many jalapenos we still have.

Have you made pickled jalapenos? If so, please feel free to share your tips.