Procedure:

• Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered.
• Wash, slash two to four slits in each pepper, and blanch in boiling water or blister skins on tough-skinned hot peppers using one of these two methods:
• Oven or broiler method to blister skins – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins.
• Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers.
• Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
• Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 15 minutes in a water bath at a full rolling boil.
• Yield: About 9 half-pints
• * Note: It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
• For hot style: Use 4 lbs jalapeño peppers.

  For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.

  For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers.