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Pickled Jalapenos:

1 dozen hot chilies

2 cups white vinegar

3/4 cup sugar

1/2 tablespoon pickling salt

1/2 tablespoon mustard seeds

1/2 tablespoon celery seeds

Nachos:

8 tortillas cut into quarters

1 cup vegetable oil, for frying

1/2 cup yellow cheddar cheese

1/2 cup jalapeno Jack cheese

1 pint cherry tomato, quarters

1 cup chili con carne

Serving suggestions: sour cream, salsa and chopped onions