We’ve been using this recipe to pickle the jalapeño abundance that is emerging from our garden. We add more carrots and onions than the recipe calls for and a white vinegar yields a clearer bottle than the apple cider vinegar. We’ve already bottled 26 pints and might get a few more before the winter comes. We processed the pints 15 minutes in a water bath. It’s been unbelievably exciting but annoyingly immediate to bottle and preserve the bounty of our garden before it goes bad. Fortunately for me, the Mr. has completely taken the lead on this. I’m just his sous chef. Which suits me just fine.