Pickled Jalapenos

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 15 lbs blemish-free whole fresh jalapeno peppers
• 2 cups extra virgin olive oil
• 10 small 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 vinegar
• 2 1/2 cups distilled water

Recipe

• 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.