Quick Pickled Sliced Jalapenos

This recipe is easy to make and the stinky cloud of jalapenos dissipates quickly if you open the window or turn the fan on. I first had these on top of Indian fry bread at a local event just recently and they were pretty darn good. I also found that if you hold the jalapeno by the stem, it's much easier to slice into rings. This batch made 1.5 pints because I used more than 10 green jalapenos.

Makes: 1 pint

Ingredients

3/4 c water
3/4 c distilled white vinegar
3 tbsp organic granulated sugar
1 tbsp sea salt
1 garlic clove, crushed
1/2 tsp dried oregano
10 large jalapeno peppers, sliced into rings

Directions

1. In a medium-sized saucepan, combine water, vinegar, sugar, salt, garlic, and oregano and bring to a boil.

2. Stir in peppers and remove from heat. Let cool for 10 minutes before packing into clean glass jars. Use tongs to pack the peppers in, then pour the pickling liquid on top.

3. Refrigerate until needed.