On Thu, 05 Aug 2010 06:24:30 GMT, Wayne Boatwright wrote:

> Picked up a 2-pack of gigantic firm pimiento-stuffed spanish olives
> at Costco.
>
> Drained the brine from both jars and reserved.
>
> Removed enough olives to make room for 2 large sliced fresh jalopeños
> (with seeds)and 5 peeled garlic cloves in each jar.
>
> Mixed the sliced peppers and garlic cloves througout the olives in
> the jars.
>
> Made enough mixture of 7:1 gin and vermouth to fill both jars, then
> refrigerated for two weeks.
>
> Used enough reserved brine to cover the extra olives in a storage
> container and refrigerated for other use.
>
> I love these olives as a snack or in a gin martini.

now *that's* dedication. my hat's off to you, sir!

your pal,
blake