I did get the chance to raid the Jalapeno plants earlier today and pulled about half a grocery bag of those beauties. I was only pulling those that were roughly 3 inches long or better and there is probably 3 times as many peppers left on the the plant as those that were harvested. All plants are still flowering so I’ll have a lot of canning to do in the coming days and weeks. Today I put up 6 pints using a simple recipe where the brine consisted of 6 cups vinegar, 2 of water, 2 Tablespoons of Canning Salt and 3 large garlic cloves. As I packed them I added 1/2 teaspoon of pickling spice to each pint. Will know in a couple of days if this is the mix I’m looking for!