Pickled Jalepenos

• 1 clove garlic
• 1 sprig mexican oregano
• 1 x vinegar
• 1 x jalapeno pepper

1. Sterilize pint or half pint canning jars.
2. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).
3. Pack the washed peppers into the jars.
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. Fill the jars with boiling vinegar to cover the peppers well.
6. Cap.
7. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate.
8. On the rare occasions when I've made them, I keep the jars under refrigeration, just to be sure.

clove garlic, oregano, vinegar, jalapeno pepper

Taken from recipeland.com/recipe/v/pickled-jalepenos-34501 (may not work)