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.
