Pickled Jalapeno Peppers II

By vpitts2004

Ingredients

• 20 fresh jalapeno peppers
• 1 large clove garlic, peeled
• 1 fresh bay leaf
• 3 sprigs fresh basil
• 3 cups distilled white vinegar

Preparation

Step 1

Wash peppers and cut off stems leaving the cap at the top intact.

Pierce each pepper with a paring knife to allow vinegar to enter the pepper.

Place garlic and bay leaf in a hot sterilized quart canning jar, then pack peppers tip down into jar as tightly and uniformly as possible.

Add basil when jar is half full.

Bring vinegar just to a boil and pour over peppers.

Let sit 2 minutes then tap jar to release air bubbles and top jar with vinegar to within 1/2 inch of top.

Wipe rim, seal and immerse jar 15 minutes in a boiling water bath.

Let rest for a few days to blend flavors before opening jars and serving.

Refrigerate after opening.