Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Mexican
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil
1 lb Jalapeno peppers --
Washed/dried
1/4 c Carrots -- sliced
1 md Onion -- sliced
Salt -- to taste
Garlic cloves -- peeled
1 c Vinegar
1 c Water
Olive oil
Put 2 tbs. oil in a skillet and add washed and dried
chilies. Cook only until skins blister. Remove
chilies and add carrots and onion and saute until
tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to
taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves
garlic, 4-6 carrot slices and 2 onion slices. Heat
equal parts of vinegar and water; pour mixture over
chilies to within 1 inch of top of each jar. Insert a
dinner knife on inside of filled jar to remove any
bubbles; insert knife in middle of filled jars to
remove bubbles there. This is done by moving the knife
side to side. Add olive oil to within 1/2-inch of rim
of each jar. Cover with lids and caps and adjust.
Process in hot water bath for 15 minutes. Remove jars
and place on towels away from any drafts to drain. Let
stand 30-45 minutes until lids seal. Test seals after
allowed time by pressing lids. If lids stay down they
are sealed. If not, store those jars of pickles in
refrigerator after they have cooled. Store sealed jars
in pantry or under sink or in a cool, dark place.
