Potent Pickled Peppers

OK, I really don't know if they will be potent hot, but I do know they are hot because I have a few burning spots on my fingers and I wore gloves when processing!!! CRAZY So my friend gave me her leftover peppers, Sargento Pablamo and La Bamba. Both are hot peppers. I started with a brine, 4 cups white vinegar, 1 cup of water, 2 tsp pickling salt. I added a cut garlic clove to each jar. After cutting off the stems and de-seeding the peppers, I cut them up into small pieces. Once done, I packed the peppers into the sterile 1/2 pint jars, put the lids and rings on and put them into the waterbath canner. I made sure the water covered the jars by at least an inch and brought the water to a boil and boiled for 10 minutes. Once done I removed them and put them on a towel on the counter. I got 10 jars out of that bag of peppers and I will use them to add a bunch of flavor to my meals like chili, soups and casseroles. YUM!!!!!