As promised, I will let you know how to pickle your jalapeno peppers. First get 2 liters of water (not from the faucet, I use drinking water). You will need 1 1/4 cup coarse sea salt. Bring to the boil the water and salt and leave to boil until the salt has completely dissolved. Turn off the fire and leave to cool. When the liquid is cool, add 1 cup of white vinegar with 5% acetic acid. Mix thoroughly. Pack tightly the jalapeno peppers in chosen sterilized jars and fill with the prepared brine. Close the jars. Boil them in a water canner for 10 minutes at least to sterilize them. There you have it, this is the base to pickling ... now you can be creative by adding dried leaves, seeds, or any condiments to your pickles. Don't use ground spices as it will make the pickles very cloudy. Bon Appetit!
