Pickled-Peppers

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.

Ingredients:
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 (not seed)
1/8 teaspoon of marjoram

Directions:
Cover with boiling brine solution prepared as follows:

Mix together:
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!