- 1
- 30 mins
Ingredients
- 1 pound jalapeno peppers
- 1/3 cup olive oil
- 3 large carrots, ends trimmed and thinly sliced
- 3 medium yellow onions, quartered and thinly sliced
- 1 medium head garlic, separated into cloves and peeled
- 4 cups cider vinegar
- 2 tablespoons salt*
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon dried oregano
- 1 tablespoon sugar or agave, optional
- 1/2 tablespoon dried thyme, optional
Preparation
Step 1
Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed -- do not burn! Tip You may want some windows open because it can get pretty pungent pretty quickly.
In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
Fill prepared jars, leaving 1/2-inch of headspace, and process in a water bath for 10 minutes. Tip Here are a few pointers on canning and processing.