Pickled Jalapeno Peppers Recipe

3 pounds peppers
3 cup white vinegar -- 5% acidity
3 cup water
1/4 cup salt

Pack peppers in canning jars. Bring remaining ingredients to a boil and pour over peppers to 1/4 inch of the top. Seal and cook for 10 minutes in a boiling water bath.
Yields 3 quarts.

* You can also - roast - peel - chop (if desired or leave whole) and freeze.