Pickled Jalapenos recipe

3 cups cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalape�os, whole or sliced into rounds
4 garlic cloves
12 black peppercorns

Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars. Arrange equal amounts of the jalape�os, garlic and peppercorns in each jar. Pour the hot liquid over the peppers, leaving 1/2 inch headspace. Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.