Did they sit out at room temperature for the first 20 hours? That's on the hairy edge for something under-processed or under-acidified. Then to process them, you just wiped the jar rims, put new (?) lids on, and put the room temperature jars in a pot of water and brought them to a boil? That's not a proper process either. The recipe seems fine except for the oil - though The Joy of Pickling (a generally accepted as safe source) has a similar recipe using 1Tbsp of oil on the top of each jar and a 50:50 vinegar ratio, I always omit the oil to be safe. You'd also want to use pickling salt, since sea salt contains impurities. But you should have processed the jars for 10 minutes when you first made them, or poured off the liquid, rinsed the peppers (to get the oil off, the oil is only supposed to be on top), mixed a new brine and boiled it, put the peppers in clean hot jars, filled with hot brine and used new lids before processing for 10 minutes. I wouldn't eat those peppers if you didn't follow that (re)process.

Here's one that was originally posted by Feidlermeister, whom I haven't seen on this site for several years. If you're on I hope you don't mind me reposting your recipe for Bread & Butter Jalapenos. It's basically a bread & butter pickle recipe using peppers instead of cucumbers. It's not processed, so it needs to be kept in the frig which helps crispness. It also uses cider vinegar. You can use any thick fleshed peppers rather than Jals. FiedlermeisterâÂÂs Bread & Butter Jalapenos I adapted a bread and butter pickle recipe, sustituting pepper-- mostly jalapenos. They are very tasty and can either be stored in the fridge without processing--they stay crispy-- or proceessed in a boiling water bath for 10 minutes and stored at room temp. I usually increase the amts for the brine to be sure I have enough to cover the peppers 1 1/2 to 2 lbs peppers sliced 1/4 " thick 2 medium onions sliced thin 6 ice cubes 1/4 cup coarse ( Kosher ) salt 1 cup cider vinegar 1/2 cup sugar 1 Tablespoon mustard seed 1/2 teaspoon celery seed 1/2 teaspoon turmeric In large bowl combine peppers, onions, salt, and ice. Let stand 1 hour tosssing occassionally. Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well. In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature. Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour. Give it a try, John A

Yah, they are actually "Cold Canned". It is simple, with no heat so the peppers stay crunchy, but they need to be kept in the fridge after canning. This is my third harvest this year so I have a fridge full and my family and friends have been lucky recipients as well. The ones you buy in the super market are hot canned the regular way but that makes them all mushy. These come out of the jar just like they go in. They are awesome on sandwiches.

Here you go: Orange Scented Chocolate Almond Bark 1 pound chocolate (I use 42% semi sweet) Approx. 1 scant tsp. finely grated orange peel or a few drops of orange essential oil 2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting Approx. 1 tsp. flaked sea salt (optional) Directions: Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel and stir until the chocolate is completely melted & smooth. Do not overheat. Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once. * other nuts may be used instead of almonds To Roast Nuts: Preheat oven to 350F Spread whole nuts in a single layer on a baking sheet or pan. Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly! To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK. Cool & chop as desired.