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I had a few end of the garden peppers, mostly jalapeno and a few milder ones so I looked up a recipe for pickled peppers and found this. Of course I couldn't follow it exactly because I just can't do that! I didn't like how much sugar he seemed to use so I substituted some splenda with a little sugar, and I didn't have red pepper flakes so I left them off. He doesn't give measurements for the brine and of course I ended up with too much. I planned for a quart and pint, but there's almost always a bit left over liquid. So I rushed to the the pantry and pulled out a small jar and stuffed a bit of the solids in the jar to use up the left over vinegar.

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