How to use those jalapeños

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Jalapeños

2 cups white or apple cider vinegar

1 1/2 cups water

1/2 cup pickling salt

Carrot sticks cut to height of jar or baby carrots

Small onions or onion slices

Oregano

Olive oil

Garlic cloves sliced in half

Wash jalapeños. Do not use any peppers that are bruised. Cut 3 to 4 slits in each pepper and blanch them in boiling water for 1 minute. Drain the peppers.

Mix together the vinegar, water and salt and bring to a boil.

In each clean, sterilized jar place a carrot, an onion slice, a halved garlic clove, 1 tsp. olive oil, and 1 tsp. oregano. Pack in blanched jalapeños.

Pour hot vinegar solution into jars, leaving 1/2″ headspace at the top.

Top jars with clean, sterilized jar lids and screw on bands. Process in a boiling water canner for 10 minutes.

Remove from canner and allow to cool. Enjoy jalapeños after two weeks and up to a year from date of canning.