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Jay's Canned Jalapeño Peppers

Source of Recipe


Internet






List of Ingredients



• 5 tsp canning salt (divided)
  
• 10 large garlic cloves, cracked with the flat of a knife (divided)
  
• 10 tsp Mexican oregano (divided)
  
• 10 bay leaves (divided)
  
• 10 tsp extra-virgin olive oil (divided)
  
• 5 quarts whole jalapeño peppers
  
• 2 medium onions, coarsely chopped
  
• 3 medium carrots, peeled, cut into wheels
  
• 5 cups vinegar
  
• 5 cups water
  






Instructions



1. In each of 10 wide-mouth pint jars, place 1/2 teaspoon canning salt, 1 clove garlic, 1 teaspoon oregano, 1 bay leaf, and 1 teaspoon oil.
   
   
2. Wash peppers, remove stems, and slice into 1/4-inch-thick wheels. Place in large bowl and mix in onions and carrots. Fill jars with pepper mixture to 1/2-inch from top of rim.
   
   
3. Bring vinegar and water to a boil, and pour into the jars, leaving 1/2-inch head space. Seal with pretreated lids, then process in a boiling-water bath 20 minutes.
   
   Makes 10 pints.