Pickled Jalapenos Recipe

  Mexican Vegetable

15-lbs. whole, blemish-free, small to medium fresh jalapeno chiles
2 cups extra virgin olive oil
10 small white onions, sliced, separated into rings
5 large cloves garlic, chopped
5 medium carrots, peeled, thinly sliced crosswise
2 tsp. ground oregano, preferably Mexican
3 fresh bay leaves
2 tbsp. salt
3 cups distilled white vinegar (5% acidity)
2-1/2 cups distilled water

Scrub jalapenos, trimming off stem. Set aside. Into a large, deep, heavy 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 and carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves and salt and stir to mix; then add vinegar and water and bring to a boil, stirring often. Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups oil and return to a boil. Stir in jalapenos and 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 and 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 quart.

Pickled Jalapenos

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