| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| Fresh jalapeño chiles | ||
| Carrot slices (I use whole baby carrots.) | ||
| sm | Chunks of onion | |
| 1/2 | ts | Salt per pint |
| 1 | Clove garlic, minced, per pint | |
| Vinegar and water in equal amounts | ||
| Vegetable oil* |
INSTRUCTIONS
1. Prick or slash chiles in several places. Pack into clean pint canning jars. Add a few carrot slices and onion pieces. Add salt and garlic. 2. Cover ingredients with equal amounts of vinegar and water, leaving 3/4 inch headspace. Top with a thin layer of oil (1/8 inch). Wipe jar rim clean with a damp cloth. Adjust lids and rings. Seal. Process for 15 minutes in a simmering hot-water bath. (Begin to count the processing time when the water bath temperature has reached 170 degrees F.) Variations: Add a little chopped cilantro to each jar and/or a few chunks of cauliflower. * I prefer to omit the oil in this recipe; it just makes your fingers greasy when you reach for that last pepper in the jar! Downloaded from http://www.azstarnet.com/~coriel/recipes/recipes.html
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