Pickled jalapeno peppers

Ingredients:

• 450 g of jalapeño peppers
• 2 cups white vinegar (5%)
• 2 cups of filtered water
• 2 tablespoons of brine salt (or 4 tablespoons of coarse salt)
• 2 cloves of garlic (optional)
• 1 tbsp. black peppercorns (optional)
• 1 tbsp. honey or sugar (optional)

Preparation:

1. Prepare jars and lids.
   
   Wash all jars and lids thoroughly with soapy water and rinse well. Fill a saucepan (or pressure canner) with water to a depth of at least 2 cm (0.8 in) above the jars and bring to a boil. Grasp the jars with tongs and carefully lower them, tilting them to fill them with hot water. Pour hot, but not boiling, water into a small saucepan; place the lids in the water. Add another kettle of water to the heat.
2. Prepare the brine.
   
   In a medium saucepan, combine vinegar, water, salt, garlic, pepper, and honey (if using) and place over medium heat. Bring to a boil and reduce heat to a simmer.
3. Prepare the jalapeño peppers.
   
   Wearing rubber or plastic gloves, slice the jalapeños into 0.5 cm thick rings. Add the rings to the brine and bring to a boil.
4. Fill and close the jars.
   
   Using tongs, remove the jars from the pot, carefully pouring the water back into the pot. Place them next to the pot with the jalapeños. Increase the heat under the canner to high. Using a ladle, pour the jalapeños into the jars through a funnel, leaving a 1 cm gap. Run a clean chopstick inside each jar to release any air bubbles. Wipe the rims of the jars with a damp paper towel. Place the lids on and screw them on tightly.
5. Preserve the jars.
   
   Using jar tongs, carefully transfer the jars to the pressure canner so they stand upright. Once all the jars are in the pan, they should be covered with at least 2 cm of water; if not, add more from the kettle. Bring the water to a full boil and boil for 5 minutes.
6. Remove and cool..
   
   Using jar tongs, carefully remove the jars from the pressure canner and place them upright on a kitchen towel or wire rack. Do not place hot jars directly on a cool surface. Let cool without moving for at least 12 hours. If any of the jars are not sealed tightly, re-can them as described above or refrigerate them and use immediately.
   
   
   Storage
   Label the lid or jar with the canning date. Remove the rings and store the jars in a cool, dark place for up to 12 months. Refrigerate opened jars..