Pickled Jalapenos

Recipe by sheriboren
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Scrub jalapenos, trimming off the stem.
  • Set aside.
  • Into a large, deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of pot).
  • Heat oil until almost smoking, then turn off or reduce the heat.
  • Add onions, garlic, and carrots.
  • Stir only until onions are clear, don't brown any of the vegetables.
  • Add oregano, bay leaves and salt and stir to mix.
  • Add vinegar and water and bring to a boil, stirring often.
  • Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups of oil and return to a boil.
  • Stir in jalapenos and remove from heat.
  • Fill 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars) leaving 1-1/2 inches of head space.
  • Wipe rims clean, then seal jars tightly.
  • Cool jars, then store in cool dry place until ready to use.
Advertisement