Pickled Jalapenos

If you are excited about all of this pepper information, here is the best pepper-pickling recipe I know.

Using fresh, TAM Mild Jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper. Pack the blanched peppers into a pint jar, and before they cool, add the following ingredients:

1/2 medium-sized garlic clove

1/4 teaspoon onion flakes

1 bayleaf, small or large

1/8 teaspoon ground oregano

1/8 teaspoon thyme leaf (not seed)

1/8 teaspoon marojam

2 tablespoon vegetable oil (can also use olive, refined sesame or

corn oil)

Cover with a boiling brine solution made up of the following ingredients, mixed together:

2-1/2 pints vinegar (5%)

2-1/2 pints water

3 tablespoons sugar

4 tablespoons salt

Close the containers and process 10 minutes in boiling water, then let

cool.

Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds color to the jars of pickled jalapenos.