Pickled Jalepenos

1. 1

   Sterilize pint or half pint canning jars.

2. 2

   Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).

3. 3

   Pack the washed peppers into the jars.

4. 4

   For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work).

5. 5

   Fill the jars with boiling vinegar to cover the peppers well.

6. 6

   Cap.

7. 7

   My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate.

8. 8

   On the rare occasions when I've made them, I keep the jars under refrigeration, just to be sure.

* Per serving · 4 servings · Values may vary.

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