Pickled Jalapenos - cooking recipe

Ingredients

1 teaspoon olive oil
1 teaspoon oregano leaves
2 garlic cloves
sliced carrot (optional)
jalapeno (see note)
sliced onion, separated into rings (optional)
Brine
1 1/2 quarts water
2 cups white vinegar
1/2 cup pickling salt

Preparation

In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
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.
Seal by hot water bath for 20 minutes.
Let jars sit for 3 weeks for the best flavor.
NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.