Peter Piper picked a peck of pickled peppers

Since our Jalapenos are producing prolifically  I decide to pickle a peck of them.
Okay, not quite a peck.

 

This is my second batch this season and Karl is eating them with almost everything.
I think he likes them. 

These are quick and easy:
1 cup water
1 cup distilled white vinegar
4Tbs. white sugar
1 Tbs. Kosher salt 
2-3 clove garlics
1/2 -1 tsp. oregano

Bring to a boil.
Add about 8 cups sliced peppers (I used all jalapenos)
Heat back to a boil.

Fill jar and seal.
In the olden days these would be good to go. They would just put them on a pantry shelf until needed.   Now the "authorities" have decided that will kill you (good thing our great-grand mothers didn't know).   So to store them unrefrigerated you'd need to process them in a boiling water bath for 10 minutes, using new lids not re-purposed pickle jars.

But since Karl's consuming  these faster than Peter Piper can pick them... I'm just going to store them in the fridge until we eat them.