Pickled Jalapeno Peppers

2 qts. Jalapeno peppers

2 cup white vinegar

2 cup water

1/2 teaspoon pickling salt

4 cloves garlic
Slice peppers or leave them whole. (To prevent bursting, cut two small slits in whole peppers.) Pack peppers tightly into clean, hot jars.

Combine vinegar and water; heat to a simmer. Do not boil. Pour hot vinegar over peppers, leaving 1/2 inch headspace. Add pickling salt and and a clove of garlic to each jar then seal.

Process in boiling water bath for 10 minutes.