Jalapeno peppers
1/4 c  Water
1 ts Salt
1 c  Vinegar
1/4 c  Olive oil
1 ts Mixed pickling spice

Wash and pack jalapeno peppers tightly into hot jars. Combine remaining
ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers
with boiling liquid, leaving 1/2″ head-space. Seal jars with sterilized 2
pc. canning lids and process in boiling water to cover by 2″ for 10 min.
Cool on rack. Store for 30 days before using.