Pickled Holla-peños! - by Rachel

If you know ANYTHING about Kayla and I, you know we like it H-O-T. So naturally, pickling jalapeños is right up our alley. Canning these spicy treats is a labor of love, as Kayla and I spent nearly 3 hours on prep, cooking, and processing.

You can find the recipe we used here: http://patismexicantable.com/2009/06/pickled-jalapeno-kind-of-gal.html If you have never browsed the site, Pati's Mexican Table will thrill you with Mexican culinary expertise and MUY tasty recipes. Pati Jinich's recipes are constants in my kitchen.

Suggestions for this recipe:
-Leave the seeds in! Otherwise you lose nearly all of the spice.
-Cauliflower and (LOTS OF) garlic are nice additions to the vegetable blend.
-To make the recipe yield enough for eight (8) QT. jars, double the veggies, and quadruple the pickling liquids.

If you are lucky, MAYBE we will give you a jar.