* 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.

MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 1/4 quarts"

Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 11292mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates