This easy pickled goes with special Mexican oregano is perfect when you serve Mexican food. Add a few fresh cinlantro when serving.
Veggies: Jalapeno peppers, home grown carrots and onions.
Method: 2 C. white vinegar, 2 C. water, 1/2 C. kosher salt, 2 T. sugar and 2 T. vegetable oil, add a pinch of dried Mexican oregano ( this is NOT the same as regular oregano, you can buy them at the Mexican spice rack). Place all ingredients in a large pot and bring to a boil. Pack veggies in cleaned canning jars, and pour hot liquid in jars. Seal and let cool. Place in refrigerator. Keep for up to a month. You can also seal it with water bath like you would with regular pickled.