| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Pickles | 1 | Servings | |
INGREDIENTS
| 15 | lb | Whole; blemish-free, small to medium; fresh Jalapeno chiles |
| 2 | c | Extra-virgin olive oil |
| 10 | sm | White onions; sliced, separated into rings |
| 5 | Cloves (large) garlic; chopped | |
| 5 | md | Carrots; peeled, thinly sliced crosswise |
| 2 | ts | Ground Mexican oregano |
| 3 | Fresh bay leaves | |
| 2 | tb | Salt |
| 3 | c | White vinegar (5% acid) |
| 2 1/2 | c | Distilled water |
INSTRUCTIONS
Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour 1/2 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 1-1/2 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, http://www.erols.com/hosey.
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