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Per pint of peppers in a pot place 2 tablespoons sugar
1 cup pickling vinegar
1/4 cup cold water heat till boiling
In hot, sterilized jars add to each jar 2 or more cloves of garlic depending on your preference I use 4.
Pack each jar with whole peppers.
Pour hot brine over them leaving about 1/3" head room in the jars and seal.
They will take about 6-8 weeks before they are ready to eat.
Many thanks to Choking Sun on Flicker for the use of his beautiful photo of the Jalapenos!
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