1 pound jalapeno peppers, sliced into rings
1 cup fresh dill sprigs
5 garlic cloves
1-1/2 cups water
2/3 cup white vinegar
5 teaspoons kosher salt
4 teaspoons mixed pickling spices
1. In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 32 servings.
2 tablespoons: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 180mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.