Using fresh TAM Mild Jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper. Add the following ingredients to a pint jar packed with the blanched peppers before cooling occurs: 1/2 medium-sized garlic clove
1/4 teaspoon of onion flakes
1 small or medium bay leaf
1/8 teaspoon of ground oregano
1/8 teaspoon of thyme leaf (not seed)
1/8 teaspoon of marjoram
1 tablespoon of vegetable oil (olive, refined sesame, corn)
Cover with boiling brine solution prepared as follows:
Mix together: 3 tablespoons sugar
9 tablespoons salt
2 1/2 pints vinegar (5 percent)
2 1/2 pints water
Close the containers and process 10 minutes in boiling water, then cool. Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds color to the product.