BEST PICKLED JALAPENOS

Best Pickled Jalapenos image

Provided by Miss Annie

Time 50m

Yield 4 pints

Number Of Ingredients 9

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1 teaspoon olive oil
1 teaspoon oregano leaves
2 garlic cloves
sliced carrot (optional)
jalapeno (see note)
sliced onion, separated into rings (optional)
1 1/2 quarts water
2 cups white vinegar
1/2 cup pickling salt

Steps:

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

Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1