This is the same reply I sent to Kim, Lancaster, PA, who also has too many peppersJar your extra peppers. Jalapenos, either whole or cut into large rings, pickle very nicely, and you can add color with the red cayannes cut into pieces. I also like to add diagonally sliced carrots and celery for more color (and they absorb the heat of the peppers, too!). Here's the recipe I've been using (which I had lost, but someone was nice enough to post it here for me).4 qts. pepper
1 1/2 cups canning salt
4 qts, water
1/4 cup sugar
2 tbsp. prepared horseradish

Jar your extra peppers. Jalapenos, either whole or cut into large rings, pickle very nicely, and you can add color with the red cayannes cut into pieces. I also like to add diagonally sliced carrots and celery for more color (and they absorb the heat of the peppers, too!). Here's the recipe I've been using (which I had lost, but someone was nice enough to post it here for me).

Don't be intimidated by the whole concept of canning. It's really VERY easy, just make sure you follow basic safety steps. I also like to use little jars (4 or 8oz Jelly Jars), this way I have lots to give to friends (makes a neat little XMas gift!)