Step 1

PREP THE VEGGIES

Step 2

In a colander, combine jalapenos and onions. Add the salt and mix well. Set the colander over a bowl and let stand for three hours.

Step 3

MAKE THE BRINE

Step 4

In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and peppercorns. Bring to a boil, stirring to dissolve the sugar.

Step 5

COMBINE AND HEAT

Step 6

Add the drained jalapenos and onions (do not rinse) to the pot. Return the mixture to a boil, then reduce heat and simmer for 10 minutes.

Step 7

FILL THE JARS

Step 8

Using a slotted spoon, pack the hot veggies into hot, sterilized jars, leaving ½ inch headspace. Ladle the hot brine over the veggies, leaving ½ inch headspace. Remove any air bubbles by running a non-metallic utensil around the inside of each jar. Wipe jar rims with a clean, damp cloth. Apply lids and adjust bands until fingertip-tight.

Step 9

PROCESS THE JARS

Step 10

Place jars in a boiling water canner and process for 10 minutes (adjusting for altitude, as necessary). Remove the jars and let cool undisturbed for 12-24 hours. Check seals.

Step 11

STORE YOUR PICKLES!

Step 12

Store in a cool, dark place. Refrigerate after opening.