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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Grapes
 Categories: Pickles
      Yield: 6 servings
           Text Only
  Select bunches of firm, ripe grapes.  Wash.  Do not remove stems.
  Pack in sterilized jars.  Care must be used to avoid crushing the
  grapes. Make a sirup, using 3 cups sugar to 2 cups vinegar. Boil
  mixture 5 minutes. Pour hot sirup over grapes.  Seal. These grapes,
  if stored in a dark place, will retain their color. They may be used
  for garnishing. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Jalepenos
 Categories: Pickles, Mexican
      Yield: 6 servings
      1    Clove garlic
      1    Sprig Mexican Oregano
           Vinegar
           Jalapeno Peppers
  Sterilize pint or half pint canning jars.  Into each jar, place a
  clove of garlic (optional), and a sprig of Mexican oregano (also
  optional, but highly recommended).
  Pack the washed peppers into the jars.  For a hotter product, prick
  each pepper a couple of times with a fork (I don't know why, but it
  seems to work).
  Fill the jars with boiling vinegar to cover the peppers well.  Cap. My
  grandmother never processed these, just stuck them on the shelf for a
  couple of months to marinate.  On the rare occasions when I've made
  'em, I keep the jars under refrigeration, just to be sure.
  Please note I am NOT a canning/preserving expert -- have done VERY
  little of this (got my fill of it as a kid).  I've only made these a
  couple of times as an adult, and they turned out fine, but surely
  there are more expert opinions out there....
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