Recipe - Pickled Kohlrabi

1 Clove garlic
1 Sprig Mexican Oregano
Vinegar
Jalapeno Peppers

Sterilize pint or half pint canning jars. Into each jar, place a clove of
garlic (optional), and a sprig of Mexican oregano (also optional, but
highly recommended).

Pack the washed peppers into the jars. For a hotter product, prick each
pepper a couple of times with a fork (I don't know why, but it seems to
work).

Fill the jars with boiling vinegar to cover the peppers well. Cap. My
grandmother never processed these, just stuck them on the shelf for a
couple of months to marinate. On the rare occasions when I've made 'em, I
keep the jars under refrigeration, just to be sure.

Please note I am NOT a canning/preserving expert have done VERY little
of this (got my fill of it as a kid). I've only made these a couple of
times as an adult, and they turned out fine, but surely there are more
expert opinions out there....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini