Pickled Jalapenos

I ACTUALLY LIKE THE PICKLED YELLOW PEPPER RECIPE MORE FOR JALAPENOS THAN THIS ONE (this one is still fine, just not quite as tasty and takes longer to do, IMO).

Great topping for nachos, or wherever else you want pickled jalapenos. This is a refrigerator version, so you'll need to eat them within 3 months or so after putting them in your fridge.

From the kitchen of:  allrecipes.com

INGREDIENTS:

• 3/4 cup water

• 3/4 cup distilled white vinegar

• 3 Tbs white sugar

• 1 Tbs kosher salt

• 1 clove garlic, crushed

• 1/2 tsp oregano

• 10 large jalapeno peppers, sliced into rings

INSTRUCTIONS:

1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.

2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

MAKES:approx 2 pints