We use alot of jalapenos in our house and I have found the cheapest way to buy them is in a 3 kg tin from Moore Wilsons which costs about $15.00.  A 470g jar of pickled Jalapenos from Countdown is $5.00.  Of course we don’t use them up fast enough to use them straight from the tin so I bottle them into smaller jars to use as required.  

I open the tin and strain the jalapenos, keeping the liquid.  I put the liquid into a pot, add one and a half cups of white vinegar and bring to a slow rolling boil.  

While the liquid is boiling, I wash some recycled jars and pop them into the oven to steralise at 150 degrees centigrade for about 10 mins.

Once the jars are ready, remove them from the oven and put the cold jalapenos into the hot jars then spoon the hot liquid over them so it comes to just below the rim of the jar.  The jalapenos will float for a bit.  Gently tap the jars on the bench to remove any bubbles and this will help the jalapenos settle. Steralise your lids in a bowl of boiling water and then pop onto the jars and leave somewhere to cool.  

As the jars cool, the lids will seal and you can keep the jalapenos in a cool, dark cupboard for up to 6 months to use as required.