Pickled Jalapeno Peppers

1. 1

   Wash jalapenos and leave whole.

2. 2

   Peel carrots and cut in 3/8 inch pieces.

3. 3

   Wash onions, peel and quarter.

4. 4

   Wash and sterilize jars.

5. 5

   Pack peppers, carrots and onions in jars.

6. 6

   Heat vinegar and water to boiling and lower temperature to 175u00b0.

7. 7

   Add 1 tablespoon olive oil to each jar along with 1 bay leaf, 1 garlic clove and a little oregano if desired.

8. 8

   Pour brine (175u00b0) over peppers.

9. 9

   Let cool slightly and seal jars.

10. 10

    Eat in 4 to 6 weeks or when peppers turn olive green.

11. 11

    There is enough brine for 8 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.