Wash peppers and drain. Pack peppers tightly in jars for every cup of vinegar used: 1/4 c. olive oil 1 tsp. salt 1 tsp. pickling spice.
Heat mixture to boiling. Pour over peppers so they are well covered. Seal jars and process 10 minutes in hot water bath.
Three days ago I made some pickled jalapenos for the first time. I've done pickled eggs before and followed a similar recipe. I went to check on the jar three days later and was left with this.
All the white globular stuff is...well...I don't know. It shouldn't be there, I know that. The...