Easy Pickled Jalapenos

Last year we had a fantastic crop of jalapeno peppers in our garden. We experienced a very mild winter. GUESS WHAT?! My jalapeno plant didn't die! That's right... I'm already getting tons of jalapenos and I still have peppers in the freezer from last year. So I've been pickling the picked peppers and I'm doing it the easy peasy no processing way.

What you need:

• about 9-13 jalapenos
• 2 cloves peeled garlic
• 1 bay leaf
• 1  1/4 cup white vinegar
• 1 teaspoon pickling salt

What you do:
Wash jalapenos and slice to desired thickness. Be careful when handling jalapenos! They will burn your skin and anything you touch including your eyes.

Pack the jalapenos, garlic and bay leaf in a clean pint size jar.

Heat vinegar and salt in a sauce pan until it is almost boiling. Pour the hot vinegar over the peppers.

Seal with the lid and allow to cool. Keep in fridge for several days before using.

The peppers should keep for several months if kept in the fridge.

Look at those beautiful little rings of mouth burning fire!