Pickled Jalapeño Peppers ~

Using fresh Jalapeño 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.

¼ medium-sized garlic clove
¼ 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.