PICKLED JALAPENO PEPPERS

1 cup white or cider vinegar 1/4 cup olive oil 1 tablespoon pickling spice (tie in a bag) discard later 1/4 cup water 1 teaspoon canning salt Bay leaves Wash peppers. and slice 1/4 to 1/2 inch thick.Pack loosely in a jar with 1 bay leaf in each jar.Heat ingredients to a boil and pour over peppers in jar.Place jar lid after wiping jar rim clean; tighten band.Process 10 minutes in a boiling water bath.Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar. http://www.cooks.com/rec/view/0,1636,153172-229199,00.html