Pickled Jalepenos

Directions

1. 1
   Sterilize pint or half pint canning jars.
2. 2
   Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).
3. 3
   Pack the washed peppers into the jars.
4. 4
   For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work).
5. 5
   Fill the jars with boiling vinegar to cover the peppers well.
6. 6
   Cap.
7. 7
   My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate.
8. 8
   On the rare occasions when I've made them, I keep the jars under refrigeration, just to be sure.