Name: Pickled Jalepenos
Ingredients: 1 Clove garlic; 1 Sprig Mexican Oregano; Vinegar; Jalapeno Peppers

What about the people [when the Spirit is moving a preacher]? They sense it at once; they can tell the difference immediately. They are gripped, they become serious, they are convicted, they are moved, they are humbled. Some are convicted of sin, others are lifted up to the heavens, anything may happen to any one of them. They know at once that something quite unusual and exceptional is happening. As a result they begin to delight in the things of God and they want more and more teaching.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Pickles, Mexican	6	Servings

INGREDIENTS

1		Clove garlic
1		Sprig Mexican Oregano
		Vinegar
		Jalapeno Peppers

INSTRUCTIONS

Sterilize pint or half pint canning jars.  Into each jar, place a clove of
garlic (optional), and a sprig of Mexican oregano (also optional, but
highly recommended).
Pack the washed peppers into the jars.  For a hotter product, prick each
pepper a couple of times with a fork (I don't know why, but it seems to
work).
Fill the jars with boiling vinegar to cover the peppers well. Cap. My
grandmother never processed these, just stuck them on the shelf for a
couple of months to marinate. On the rare occasions when I've made 'em, I
keep the jars under refrigeration, just to be sure.
Please note I am NOT a canning/preserving expert -- have done VERY little
of this (got my fill of it as a kid). I've only made these a couple of
times as an adult, and they turned out fine, but surely there are more
expert opinions out there....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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