3. Assemble your canning command center: gloves for handling jalapenos (trust me), if you wear glasses, put 'em on*, otherwise - go get some (trust me again!), freshly washed peppers, bowl for peppers, garbage bowl. Yes, I'm OCD with my prep areas, but it will go much more smoothly since you will soon have pepper oil soaked gloves on and won't be able to do much else once you start*!
4. Pickling Ingredients*: Vinegar, Pickling Salt, Sugar, Garlic* (or anything else your recipe calls for).
5. Now we're working: Get your gloves on, chop the tops off your peppers and remove the seeds. I found that an espresso spoon makes quick work of seed removal while not tearing up the peppers.
6. Skins Off! Lay your peppers on a cookie sheet and place under the broiler* and turn until they are evenly blistered on all sides and the skin looks loose. The more blistered, the easier it will be to remove skin! Throw your roasted peppers in a bowl and cover with a moist paper towel. Start removing the skin as soon as you are able to handle the heat...the hotter the peppers out of the broiler, the easier it is. There is a method to this, slide your thumb under the skin and around the pepper & it will slide off whole (takes some getting used to!)
7. Bring your vinegar, pickling salt, sugar, garlic cloves to a boil in a different pot, then simmer for 10 minutes. Remove garlic cloves and discard (or leave in if you like!). You will pack your skinned peppers into the jars and fill them minus headspace with the vinegar liquid. The exact ingredients and amounts will vary according to recipe, but the one I used is here, from Pick-Your-Own.org...they have gobs of info on their site and very easy instructions. The liquid part of the recipe and spices are where great pickled anythings are made and heirloom recipes are treasured!
9. Okay, your water is boiling. You are going to lower your jars w/lids & rings (follow recipe directions!) into the boiling water and process as directed (mine was 10 mins). When done, lift out jars and set somewhere to cool overnight. Cutting board, etc. I was lucky enough to hear the distinctive "pop" of my jars sealing as they cooled. It doesn't matter how long you have been canning, those sounds of the jars are always music to the ears! If you aren't around to hear the pop sounds, no worries - just push on the jars the next day when they have cooled. If they do not give, you're golden. If the lids "give" and pop up and down, they did not seal properly - all is not lost though - pop them in the fridge and they will keep for a couple of months as refrigerator pickles*.