1 lb Jalapeno peppers 10 cloves garlic
1 c fresh dill
1 c fresh parsley
2 tbs oil
For the Marinade
1 c vinegar
1 c water
2 tbs salt
1 tbs sugar
Pop theJalapeno peppers on the grill- place them on a mesh grill pan. In 2-3 minutes they will start to sweat and pop. Shake the pan, toss the peppers around, use a long tong for help. Keep on heat for another 2-3 minutes. The peppers should have small charred scars. Remove them from the grill. This could be done in the oven: broil on the upper rack. Make sure you poke the peppers with a fork beforehand.
In a pot combine the ingredients for the marinade. Heat on the stove and stir until salt and sugar are dissolved. If the peppers are to hot you could remove the seeds. Arrange a layer of peppers in a jar or other container. Add a few garlic cloves, some dill and parsley. Continue layering the rest. Pour in the marinade. Top with the oil to seal. Cover and refrigerate for up to several months. Beware-these could be addicting!