Pickled Jalapenos
List of Ingredients
Fresh jalapeno chiles
Carrot slices (whole baby carrots are good)
Small chunks of onion
1/2 tsp. salt per pint
1 clove garlic, minced, per pint
Vinegar & water in equal amounts
Vegetable oil (optional)
Prick or slash chiles in several places. Pack into clean pint canning jars. Add a few carrot slices & onion pieces. Add salt & garlic. Cover ingredients with equal amounts of vinegar & water, leavng 3/4-in. headspace. Topwith a thin layer of oil (1/8-in.)- optional. Wipe jar rim clean with damp cloth. Adjust lids & rins. Seal. Process for 15 min. in a simmering hot-water bath.(Begin to count the processing time when water bath temp. is 170F)
Variations: Add a little chopped cilantro to each jar and/or a few chunks of cauliflower. Recipe
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