Pickled Sweet Jalapeños

• 4 pounds jalapeño peppers
• 2 large yellow onions
• 3 cloves garlic
• 3 cups white vinegar
• 3 cups sugar
• 2 tsp pickling salt

Using a food processor set up with its slicing disc, thickly slice all jalapeno peppers then set aside in a large bowl. Remove slicing disc and insert the chopping blade. Pulse yellow onions and garlic until finely minced. Transfer onions and garlic to a large stockpot and add vinegar, sugar, and salt. Bring to a boil and stir until all sugar has dissolved. Add in sliced jalapeños and cook for an additional 5 minutes. Be sure that your kitchen is well ventilated. Fill clean and hot mason jars one inch from the top with sliced jalapeños. Ladle in liquid to cover jalapenos, again leaving 1 inch of headspace. Top with lids and screw rings on fingertip tight. Process in a hot water bath for 15 minutes. Remove, tighten rings, and allow to cool.