Pickled Jalapenos

1 pound fresh jalapeños

1 cup water

3 cups vinegar

one carrot sliced

1 teaspoon dried oregano

1/8 to 1/4 cup sugar depending on you taste

1 Tablespoon  salt

Bring to a boil

Have your jalapenos in the jars and add sliced carrots, garlic and a quarter teaspoon dried oregano if you like. Use a canning funnel to pour the liquid in the jars. You don’t want anything to touch the top of the jar while loading. Best to use 16 oz size jars. Holds about 6-10 fresh jalapenos. To do this properly for long term storage the jars should be boiled first, and again after  they are loaded and sealed. If you are going to eat them in the next couple of months this is a good enough and allows you to test the recipe before canning a batch you want to keep long term without having to boil the filled jars. Boiling the filled jars will give you a softer jalapeño. If you don’t boil the filled jars they won’t be preserved for long-term storage at room temperature.
I use Bragg’s Apple Cider Vinegar.
Jalapenos should be pierced with a knife cut longitudinally to allow the brining mix in.
Put in the refrigerator if you used the the quick method, and taste after one month of soaking. Wait just one week if you used the second method(boiling the filled jars) then eat em’ up. They improve with age.

Makes about 3-4 jars.