Small-Batch Pickled Jalapenos (Canning)

• fresh jalapeno peppers (depending on size)↗10 -12
• rice wine vinegar↗3⁄4 cup
• distilled white vinegar↗1⁄2 cup
• pickling salt↗1⁄2 teaspoon
• granulated sugar↗1 teaspoon

Step-by-step instructions

1. 1

   Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).

2. 2

   Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.