Recipe: Pickled Jalapeno Peppers

Because you can never have enough!

PICKLED JALAPENO PEPPERS

1 lb jalapeno peppers

Boiling water (to blanch peppers)

1 small onion, chopped

1 Tbsp olive oil

½ Tbsp fresh garlic, chopped

Dash basil

Dash oregano

Dash thyme

Boiling brine solution: 1 pint 5% vinegar, 1 pint water, 2 Tbsp sugar, 5 Tbsp salt

Poke a small hole in each jalapeno, then blanch for 4 minutes in boiling water. (The holes keep the peppers from collapsing.) Drain and pack peppers into a hot pint canning jar. Before the peppers cool, add onion, garlic, basil, oregano, thyme, and olive oil to jar. Pour in boiling brine solution. (Ideally, you will have this mixture begin to boil as you begin to blanch your peppers.) Cap the jar tight and boil in a boiling water for 15 minutes. Allow to cool on racks, and refrigerate or store.