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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the recipe I always seem to use when pickling my peppers from my garden. I don't ever put pickled peppers in a boiling water bath because it makes them all mushy. As long as you sterilize your jars and lids really good and make sure your vinegar solution is really hot when you put it in your jars it will seal your jars. Ingredients:
15 lbs blemish-free whole fresh jalapeno peppers |
2 cups extra virgin olive oil |
10 small white onions, sliced,separated into rings |
5 medium carrots, thinly sliced |
5 cloves garlic, chopped |
2 teaspoons ground oregano, pref. mexican |
3 fresh bay leaves |
2 tablespoons salt |
3 cups distilled white vinegar |
2 1/2 cups distilled water |
Directions:
1. Scrub jalapenos, trimming off the stem.
2. Set aside.
3. Into a large, deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of pot).
4. Heat oil until almost smoking, then turn off or reduce the heat.
5. Add onions, garlic, and carrots.
6. Stir only until onions are clear, don't brown any of the vegetables.
7. Add oregano, bay leaves and salt and stir to mix.
8. Add vinegar and water and bring to a boil, stirring often.
9. Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups of oil and return to a boil.
10. Stir in jalapenos and remove from heat.
11. Fill 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars) leaving 1-1/2 inches of head space.
12. Wipe rims clean, then seal jars tightly.
13. Cool jars, then store in cool dry place until ready to use.
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