Easy Pickled Jalepenos

We have had a really good turnout of jalepenos from the garden, so I decided to pickle them. Tony eats pickled jalepenos on almost everything anyways. This is super easy and they turned out great.

Wash and put your cans and lids into boiling water.

Bring to a boil:
2 C Vinegar
2 C Water
3 crushed garlic cloves

You can slice your jalepenos or leave them whole. Pack your jar as full as possible. Really make it tight - then pour your vinegar mixture over them. Seal the jars and double boil for 10 minutes.