Oh my word! I have GOT to share this recipe with you, because I’m IN LOVE with it!
You all know that I frequent our local farmer’s market, right? Well, the peppers there are just so pretty and inviting with all the colors from various stages of ripening, I just want to buy them all. The only problem is once I bring them home, I don’t know what to do with them besides grinding them up in the food processor and freezing them. Until yesterday…..
I did my customary google search that I do at those times that I need fresh ideas. I ran across this recipe, and decided to try it. OH WOW! They are so delicious! Here’s the recipe, with my tweaks added:

Pickled Jalapenos
What you need:
10-20 ripe jalapenos (or other hot peppers), sliced thinly (please use gloves whenever handling peppers lest your hands burn for the remainder of the day–UNPLEASANT!)
1 medium red onion
5 cloves of garlic
2 cups white vinegar (5%)
2 tbsp salt
2 tbsp sugar
1 scant teaspoon dry oregano
2 bay leaves
1 quart jar, complete with lid and band
How to make it:
1. In a small saucepan heat your vinegar, salt, sugar, oregano and bay leaves until sugar and salt dissolve. Take off heat and set aside.
2. Layer your peppers, onions and garlic in your quart jar.
3. Pour you cooled liquid over your peppers. There should be just enough to cover your vegetables in the jar.
4. Cover your container and place in the refrigerator for 24 hours until the vinegary smell dissipates.
5. Enjoy!
Please remember that because we didn’t remove the seeds from the peppers, these may get hot the longer they sit in the fridge. Please also be cautioned not to touch your eyes (or any other sensitive parts of your body) while handling chilis–it can be murder!