Pickled jalapenos #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | pounds | Whole; blemish-free, small to medium; fresh Jalapeno chiles |
| 2 | cups | Extra-virgin olive oil |
| 10 | smalls | White onions; sliced, separated into rings |
| 5 | Cloves (large) garlic; chopped | |
| 5 | mediums | Carrots; peeled, thinly sliced crosswise |
| 2 | teaspoons | Ground Mexican oregano |
| 3 | Fresh bay leaves | |
| 2 | tablespoons | Salt |
| 3 | cups | White vinegar (5% acid) |
| 2½ | cup | Distilled water |
Directions
Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour ½ cup oil (enough to coat pot bottom). Heat oil until almost at the smoking point, then turn off or reduce heat. Add onions, garlic & carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves & salt & stir to mix; then add vinegar & water & bring to a boil, stirring often. Continue to boil & stir until salt is dissolved then add remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 hot sterilized 1-pint canning jars (or 8-10 1-quart jars), leaving 1-½ inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 16-20 pints or 8-10 quarts.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .