Pickled Pepper Recipe

This is for Jalapenos but should be fine for Habaneros as well.
Using fresh TAM Mild 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.

1/4 medium-sized garlic clove

1/4 teaspoon of onion flakes

1 small or medium bay leaf

1/8 teaspoon of ground oregano

1/8 teaspoon of thyme leaf (not seed)

1/8 teaspoon of marjoram

1 tablespoon of vegetable oil (olive, refined sesame, corn)Cover with boiling brine solution prepared as follows: Mix together:

3 tablespoons sugar

9 tablespoons salt

2 pints water

2 pints vinegar (5 percent)

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.