20 To 25 fresh Cascabella or -jalapeno chiles 1 large Garlic clove; peeled 2 To 3 leafy sprigs fresh -basil or oregano 1 Bay leaf

Wash chiles and cut off stems, leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles into jar, tips down, as tightly and uniformly as possible. Add herb sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes and then tap jar to release air bubbles and add more vinegar, to within 1/2" of the top. Wipe rim, seal and process 15 minutes in a boiling water bath.

Shepherd writes: "When we were the lucky recipients of customer Dean's handsome and tasty jars of pickled chiles, we asked him to share his easy

format by Cathy Harned.