Pickled Jalapeño Peppers

Pickled Jalapeño Peppers


15 to 20 jalapeño peppers
1 cup vinegar
¼ cup water
¼ cup olive oil
1 tsp salt


Wash peppers and puncture each with a toothpick 3 or 4 times. Pack tightly in pint jars. In a saucepan, mix vinegar, water, oil, and salt. Bring to a boil. Pour over peppers, covering peppers up to ½ inch from top of jar. Seal and process 10 minutes in hot water bath. Makes enough solution for 2 pints.