a little heat

I have mentioned these once already. I know, this is only my third post EVER and how sad is it that I'm posting about the same thing twice in a just few days. But these are definitely worth a space of their very own because I love them!!! Really...I could eat them everyday. They are that delicious. Absolutely perfect on nachos and fabulous thrown on a tortilla with a scrambled egg. But here's the problem...I canned these for the first time this past summer and being quite unsure of my canning abilities, I only made 4 half pint jars of them. Only 4! And just little half pints!!! Which means that if I don't ration them for only very special occasions or like, when I can't take it anymore and I just have to have some, they could be gone in less than a week. Seriously. And I already only have 3 and about a quarter jars left because I started chowing on the first jar a couple of days ago...it's not going to be around for long, either. So, I give my guarantee here and now that come this summer, no matter where we end up, a potted jalapeno plant(or two or three) will be with me always. And although I love them fresh, too, many of them will be finding their way to a jar.
Here's the recipe I used, more or less. You should know from the get-go that I'm horrible at following a recipe(or a pattern or directions for that matter). I'm more of a wing it kind of a girl. This is basically what I went by but if you've never canned using a hot water bath(I don't have a canner so, this the only process I've used so far), read up on it a bit so that you get a feel for the basics.

Pickled Hot Peppers makes two 1/2 pint jars

1 cup white vinegar

1/2 cup water

2 cloves garlic

1/2 teaspoon mustard seeds

1/2 teaspoon pickling salt

about 2 cups sliced jalapenos(remove seeds if you can't take the heat!)

In a nonaluminum saucepan, heat vinegar and water. Into each hot, sterilized(1/2 pint) jar, place 1 clove garlic, 1/4 teaspoon mustard seed and 1/4 teaspoon pickling salt. Pack jar with jalapeno slices leaving 1/2 inch head space. Fill with hot brine, leaving 1/2 inch head space. Be sure to remove any air bubbles that may have gotten trapped inside. Seal. Process in a boiling water bath for 5 minutes. Let cool undisturbed for 12 hours. Be sure that they have sealed properly before storing. These would work fine in pint jars, too! But being the only member of my household who will eat them, the half pints work for me.

I'll try to remember to mention this once canning season rolls around again. Until then, my measly 4 jars will have to suffice.