To pickle hot peppers in oil, first of all pick 2 pounds of fresh and crisp jalapenos or another variety of peppers. You also need 3 cups of apple cider vinegar,1 ½ cups of olive oil, ¾ cup of water, and ¼ cup of unrefined sugar. The recipe also requires 8 or 10 garlic cloves, 2 tablespoons pickling salt or un-iodized sea salt, 1 tablespoon whole black peppercorns and 6 bay leaves. Make sure you have 2 glass quart jars.
Wash the peppers and remove their cores and seeds. If they are larger then 1 inch in diameter, slice them in half lengthwise or in rounds ½ inch thick. Put all the other ingredients in a saucepan, cover them, and cook for 15 minutes at a slow simmer. Add the peppers, raise the heat, and boil for three minutes, stirring and turning the peppers the whole time. Boil for another two minutes, then remove the peppers, and set them aside on a rack with a tray. Add the garlic cloves to the saucepan, turn the heat down, and let it simmer for four to five minutes before removing it from the heat.
Put the peppers with the bay leaves and the garlic in the two jars and slowly pour the hot liquid until there is ¼ inch of space at the top. Screw the lids on without tightening them completely, and put the jars in a kettle filled with water reaching just below the rims. Cover the kettle, and boil for 10 minutes. Leave the jars in the kettle to cool down, then set them on a wooden surface until you hear the click that indicates that they are sealed. Tighten the lids, and place the jars on a shelf for six weeks in a cool, dark place.