Pickled Peppers

Add the following ingredients to a pint jar packed with the
blanched peppers before cooling occurs.
1/4 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
Cover with boiling brine solution prepared as follows:
Mix together:
3 tablespoons sugar
9 tablespoons salt
2 pints water
2 pints vinegar (5 percent)
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.
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