Name: Pickled Peppers
Ingredients: 1/4 Medium-sized garlic clove; 1/4 ts Onion flakes; 1 sm Or medium bay leaf; 1/8 ts Ground oregano; 1/8 ts Thyme leaf (not seed); 1/8 ts Marjoram; 1 tb Vegetable oil (olive; refined sesame, corn); 3 tb Sugar; 9 tb Salt; 2 pt Water; 2 pt Vinegar (5 percent)

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			1	Servings

INGREDIENTS

1/4		Medium-sized garlic clove
1/4	ts	Onion flakes
1	sm	Or medium bay leaf
1/8	ts	Ground oregano
1/8	ts	Thyme leaf (not seed)
1/8	ts	Marjoram
1	tb	Vegetable oil (olive; refined sesame, corn)
3	tb	Sugar
9	tb	Salt
2	pt	Water
2	pt	Vinegar (5 percent)

INSTRUCTIONS

BOILING BRINE SOLUTION
MIX TOGETHER
Using fresh Jalapeno peppers, blanch peppers for 3 minutes in boiling
water. To prevent collapsing, puncture each pepper. Add the following
ingredients to a pint jar packed with the blanched peppers before cooling
occurs.
Cover with boiling brine solution prepared as follows: Mix together.
Close the containers and process 10 minutes in boiling water, then cool.
Note: Jalapenos must be hot when brine solution is added. The addition of
carrot slices adds color to the product.
Posted to fatfree digest V97 #214 by paul@farmerspick.com on Sep 18, 1997

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