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20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups or 3/4 pound)
3 cloves garlic, sliced
1/2 cup thinly sliced onion
2 teaspoons salt, or to taste
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
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