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    PICKLED JALAPENOS

    A wonderful way to use those summer fresh peppers.

    List of Ingredients




    1 teaspoon olive oil
    1 teaspoon oregano leaves
    2 cloves garlic
    sliced carrots (optional)
    sliced onions, separated into rings (optional)

    ---Brine---
    1-1/2 quarts water
    2 cups white vinegar
    1/2 cup pickling salt

    Recipe



    In each clean sterilized jar, place the olive oil, oregano, and garlic.
    Mix the brine ingredients and bring to a boil.
    Pack your peppers and other vegetables in jars to 3/4 full (peppers will expand).
    Pour boiling brine over the peppers within 1/2" from the top. Clean tops of jars with a damp cloth.
    Seal by hot water bath for 20 minutes. Let jars sit for 3 weeks before using for the best flavor.

    Makes 4 pints

 

 

 

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