Categories: Pickles, Mexican 
      Yield: 6 servings 
  
      1    Clove garlic                             Vinegar 
      1    Sprig Mexican Oregano                    Jalapeno Peppers 
  
  Sterilize pint or half pint canning jars.  Into each jar, place a clove of 
  garlic (optional), and a sprig of Mexican oregano (also optional, but 
  highly recommended). 
   
  Pack the washed peppers into the jars.  For a hotter product, prick each 
  pepper a couple of times with a fork (I don't know why, but it seems to 
  work). 
   
  Fill the jars with boiling vinegar to cover the peppers well.  Cap. My 
  grandmother never processed these, just stuck them on the shelf for a 
  couple of months to marinate.  On the rare occasions when I've made 'em, I 
  keep the jars under refrigeration, just to be sure. 
   
  Please note I am NOT a canning/preserving expert -- have done VERY little 
  of this (got my fill of it as a kid).  I've only made these a couple of 
  times as an adult, and they turned out fine, but surely there are more 
  expert opinions out there....