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1
Put 2 tablespoons oil in a skillet and add washed and dried chilies.
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2
Cook only until skins blister.
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3
Remove chilies and add carrots and onion and saute until tender/crisp.
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4
Peel and pack chilies in standing position in hot clean pint canning jars.
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5
Add salt to taste; about 1/4 to 1/2 teaspoon to each jar.
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6
Add 2 cloves garlic, 4 to 6 carrot slices and 2 onion slices.
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7
Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar.
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8
Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there.
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9
This is done by moving the knife side to side.
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10
Add olive oil to within 1/2-inch of rim of each jar.
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11
Cover with lids and caps and adjust.
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12
Process in hot water bath for 15 minutes.
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13
Remove jars and place on towels away from any drafts to drain.
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14
Let stand 30 to 45 minutes until lids seal.
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15
Test seals after allowed time by pressing lids.
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16
If lids stay down they are sealed.
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17
If not, store those jars of pickles in refrigerator after they have cooled.
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18
Store sealed jars in pantry or under sink or in a cool, dark place.
