Ingredients
11 cups sliced fresh jalapenos
1 cup diced onions
1/4 cup sliced garlic
4 cups cider vinegar
1 cup sugar
6 Tablespoons pickling salt
Canning supplies: jars, lids, etc.
Instructions
Clean jars thoroughly. Boil vinegar, salt and sugar. Pack clean jars with sliced jalapenos, a few onions and a few garlic slices.
Pour boiling vinegar mixture into the jars over the jalapenos. Place canning lid on top. Screw on top, but not too tightly.
Process jars in boiling water bath that covers at least 3/4 of the jar. Process in water bath for 10 minutes (15 minutes at high altitude).
Remove jars carefully. Tighten lids. Set on counter and do not disturb until you hear each lid pop which indicates it is sealed.
If you plan to eat some right away, you need not process in water bath, but can refrigerate and enjoy.