Pickled Jalapeno Peppers

• 10 large jalapenos
• 34 cup distilled vinegar
• 34 cup water
• 3 tablespoons kosher salt
• 1 garlic clove
• 12 teaspoon oregano

1. Combine all, EXCEPT Jalapeons in a saucepan over high heat.
2. Bring all to a boil, stir in jalapenos & remove from heat.
3. Let mixture cool for 10 minutes.
4. Pack peppers into jars using tongs, cover with liquid mixture, seal and refrigerate until desired use.

jalapenos, distilled vinegar, water, kosher salt, garlic, oregano

Taken from www.food.com/recipe/pickled-jalape-o-peppers-519248 (may not work)