Recipe(tried): Pickled Jalapenos

Pickled Jalapenos
Recipe by: Terry Ward

Wash jalapenos and drain. Pack into clean pint canning jars. Put 1 tsp. salt and 1 tsp. dried oregano leaves in each jar.

In large measuring cup combine white vinegar and water in equal amounts.

Fill jars to within 1/2-inch of top. Cap and store in refrigerator. Carrot and onion slices may be added if desired.

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