Moonshine Pickled Jalapenos

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Time to make the heat meet the shine.  This is just an elevated version of my pickled jalapenos.  I was looking for a new heat taste to add to a sandwich that I am creating.  I will give y’all a hint, it involves Pork Belly.  So, tell me what y’all think of this recipe if you give it a try. I sure hope you do.

• 4 pounds jalapenos, sliced ¼” thick
• 2 tablespoons mustard seeds
• 2 tablespoons pickling spices
• 6 cloves garlic, smashed
• 1 1/2 cups moonshine
• ¼ cup apple cider vinegar
• 2 cups water, filtered
• 2 cups white vinegar
• 4 bay leaves
• 2 tablespoons sugar
• 2 tablespoons fine grain sea salt
• dried chili peppers

Directions

• Fill  a large stock pot half way full of filtered water and bring to a boil.   Add jars and lids into the water, making sure they are completely covered.  Boil for several minutes as you would in any other canning recipe.
• Place water, both vinegar’s, sugar, bay leaves and salt into a large saucepan and bring to a rapid boil.
• While vinegar mixture is coming to a boil, remove the jars from the water and place in each pint jar 2 ounces of moonshine, 1 clove of garlic,  1 teaspoon each of mustard seeds and pickling spices, and 2 or 3 dried chili peppers.
• Pack the sliced jalapenos into each jar tightly, leaving about half an inch at the top of each.
• Now this is the tricky part.  CAREFULLY add the vinegar mixture until it just covers the jalapenos, then remove from the boiling water and place the top on each jar and  hand tighten ring.
• Refill the original stock pot of water if needed, and place closed jars in the pot so that the water covers the jars.
• Return the water to a boil and continue boiling for 10 minutes.
• Remove the jars and let them cool; you should start hearing the jars pop as they cool.  Any that don’t pop, put in refrigerator and use first.  Unopened jars will last up to a year stored in cool dark cabinet, pantry or cellar.