Thanks so much,

a soon-to-be pickling-more newbie

I don't have all that stuff you have in the recipe so I don't do the
boiling water bath (BWB). I just pack the jars with fresh picked
cayanee peppers, boil apple cider vinigar and top off the jars. Screw
the lids on and let cool. You should here the lids popping as the
contents cool. I then keep this product on the shelf with no further
processing. Great on a Ritz with cheddar cheese (extra sharp).

Note to newbie: Do not boil vinigar in microwave in glass jar. I did
once and the contents exploded out of the jar. I was covered in a
quart of boiling hot vinigar. Not fun. The jar was in one peice, the
contents just blew out. And I mean BLEW OUT.

Later I've heard about keeping a wooden stirrer in the liquid and you
can do it in the microwave. Sorry, I'm not going to do that again.

Craig Watts