| 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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