Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 60 or more jalapenos get a gallon of vinegar (white) mix half and half with water put peppers in canning jars. add vinegar and water mix and fill to 1 half inch below top of jar. add 1 tbls salt. leave lid off and put in microwave for 5 minutes. remove and screw on lid and band. they will seal and its fast and easy peppers are crisp.

Target recipe: in clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional). mix the brine ingredients and bring to a boil. pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand). pour boiling brine over the peppers within 1/2" from the top. seal by hot water bath for 20 minutes. let jars sit for 3 weeks for the best flavor. note: the amount of peppers is not given here. it all depends on how many peppers you can stuff into a jar, and how many jars you will be making. i think i used 1# or maybe 1 1/2# for this amount of ingredients.