Sometimes when I have no appitite, I would find some pickled chili peppers. They are easy to make and nice to taste.

Ingredients:

• 1 pound chili peppers
• 3 one-pint jars with lid (sterilized)
• 1 small onion, chopped
• 1 tbsp extra virgin olive oil
• 1/2 tbsp fresh garlic, chopped
• dash of basil
• dash of oregano
• dash of thyme
• Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)

Instructions:

• Poke a small hole in each jalapeno, then blanch for 4 minutes in boiling water. The holes will keep the peppers from collapsing.
• Add the peppers to the jars.
• Before the peppers cool, add onion, garlic, basil, oregano, thyme, and olive oil.
• Pour in boiling brine solution. Ideally, you will have this mixture begin to boil as you begin to blanch your peppers.
• Cap the jar tight and boil in boiling water for 15 minutes.
• Allow to cool, and refrigerate.
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