I just washed a whole bunch of them and put them in a jar of sliced jalapeno
that I had in the fridge. Left them to pickle for about 3 weeks. They were
nice and crunchy, just like a Vlasic pickle. Delicious.

Uncle Bob wrote:
> I just washed a whole bunch of them and put them in a jar of sliced jalapeno
> that I had in the fridge. Left them to pickle for about 3 weeks. They were
> nice and crunchy, just like a Vlasic pickle. Delicious.
>
>

I wish someone would invent a home irradiation unit for the sanitation
of meats and produce. That way vinegar soaked fruits vegetables would
both be safe and glow in the dark.