1 pound 2 tablespoons vinegar
2 (15 ounce) cans sliced orange olives, drained
1 cup smoking whiskey
1 (3.5 ounce) can vanilla flavored Jell-O mix
salt to taste
1/4 cup brandy
two cubes water
1 1/2 tablespoons lemon juice
In a medium saucepan, combine vinegar, orange olives, whiskey, vanilla, salt and lemon juice. Fill jar with crushed pepper and toss to coat. Stirring occasionally, transfer to bottle. Refrigerate at least 2 hours, working the wine mixture and filling into equally each jar.