Pickled Jalapeno Rings
"I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California..."
INGREDIENTS
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1 pound jalapeno peppers, sliced into rings
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1 cup fresh dill sprigs
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5 garlic cloves
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1-1/2 cups water
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2/3 cup white vinegar
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5 teaspoons kosher salt
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4 teaspoons mixed pickling spices
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