Instructions: * Note: Use fresh jalapeno, serrano or Hungarian wax peppers.

Wash and dry the peppers, and slit each in two or three spots. In a small saucepan, bring half a cup of water to a boil with the vinegar, salt, and sugar. Reduce heat to medium, and stir until the salt has dissolved. Set the vinegar-salt liquid aside.

Meanwhile, tightly pack peppers into two 1 1/4-pint glass canning jars. Divide the peppercorns, garlic, and thyme between the jars. Pour the hot liquid into the jars, enough to cover the peppers. Close jars tightly; let liquid cool to room temperature.

Refrigerate 1 to 2 weeks for flavors to develop. Will keep, stored in refrigerator, up to 6 weeks.

Makes 1 1/4 quarts.

Yield: 1 1/4 quarts

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