Using fresh Jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper.
Add the following ingredients to a pint jar packed with the blanched peppers before cooling occurs.
1/4 medium-sized garlic clove
1/4 teaspoon of onion flakes
1 small or medium bay leaf
1/8 teaspoon of ground oregano
1/8 teaspoon of thyme leaf
1/8 teaspoon of marjoram
Note: Make sure you have thyme leaf, not seed - this can be easy to mix up!/p>
Cover with boiling brine solution prepared as follows:
3 tablespoons sugar
9 tablespoons salt
2 pints water
2 pints vinegar (5 percent)
Close the containers and process 10 minutes in boiling water, then cool. Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds nice color to the finished recipe, plus a nutritional bonus!
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If you think vegetables are boring, try roasting them in a hot oven with some olive oil, salt and pepper.