Pickled Jalapenos

• 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

1. In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
2. Mix the brine ingredients and bring to a boil.
3. Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
4. Pour boiling brine over the peppers within 1/2" from the top.
5. Seal by hot water bath for 20 minutes.
6. Let jars sit for 3 weeks for the best flavor.
7. 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.

olive oil, oregano, garlic, carrot, onion, brine, water, white vinegar, pickling salt

Taken from www.food.com/recipe/pickled-jalapenos-10350 (may not work)