pickled hot peppers

So Mom's garden is exploding with produce and reaped some of the benefits of that this past weekend. Besides swiping zucchinis, tomatoes, potatoes, basil, dill, green beans, and several jars of canned goods, I canned some of my own goodies Monday afternoon. Tim and I love sandwiches and always pile them high with all sorts of add ons, so I pickled/canned a hot pepper mix of 5 different kinds of peppers. Woah, baby, I can't wait to pop open a jar of one of these in a few weeks.

Pickled Hot Peppers
adapted from this recipe

1 1/2 pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
8 chili peppers, whole
8 habanero peppers, whole
6 cups vinegar
2 cups water
4 cloves garlic, halved
1 onion, roughly chopped
1/2 tsp salt per jar

• Wash and sanitize 8 mason jars and lids
• Once the jars are sanitized and dry, add half a clove of garlic, one chili pepper, and 1/2 tsp of salt to each jar
• Fill the jar with layers of the peppers and onion
• In a large pot, bring the vinegar and water to a boil. Once it's boiling, take off the stove and carefully pour it into each jar, filling it 1/4 inch from the top.
• Wipe off the rim of each jar to make sure it is dry, then put a lid and ring on jar
• Place the jars in a large canning pot and fill with enough water to almost completely cover the jars. Bring the water to a boil, and boil for 20 min.
• Take the jars out of the pot and (my favorite part) listen to them pop as the jars seal.