2 pounds of Jalepeno peppers from our garden:
Wash them, and then pack them tightly into wide-mouth pint jars. I ended up with 5 full jars. To each jar, add 1 teaspoon sea salt, 1 teaspoon mixed pickling spice, 1/4 cup water and then fill the jar with white vinegar to within 1/2 inch of the top. Wipe rims. Put on the heated caps. Adjust the rings. Process in a boiling water bath or steam canner for 15 minutes.
5 Jars of Pickled Peppers! :)