Such a great way to use all of those Jalapeños from your garden. I plan to use them on nachos, in soups, casseroles, stews, enchiladas and to spice up anything else I can think of :)
10 jalapeños, washed and sliced into rings
1 garlic clove, minced
3 tsp. oregano
3/4 cup water
3/4 cup white vinegar
1 TB Kosher salt
3 TB sugar
Prepare jalapeños, set aside. In saucepan, combine all other ingredients. Bring to a boil, add jalapeños. Turn off heat and cool. Add jalapeños to sterilized jars, fill with enough liquid to cover, leaving 1/4 inch headspace. Add sterilized lids and rings.
Refrigerate or process in hot water bath for 10 minutes, or specified time for your region. I actually did both :) just a few for the fridge and processed the rest.
Note: If processing, no need to let cool. I more than tripled this recipe.
Recipe Source: Allrecipes.com