Every summer we grow a variety of peppers in our raised bed kitchen garden, and every year they grow in abundance! Bell peppers and Jalapeno peppers are typically what we grow, sometimes along with some Cayenne peppers. When they mature I love use them fresh for stuffed jalapenos, use them in salsa, pepper jelly, or pickle them. The pickled kind are just like the ones you buy in the grocery store. Yummy to eatand easy to do.
1 pound of jalapeno peppers, sliced
2 cups white vinegar
2 cups water
2 tablespoons pickling salt