Recipe

Pickled Jalapenos Recipe

	Chefmeow / All my dishes 8 months ago I love this recipe. I can several jars of these when my peppers come to fruition. They are spicy, zesty, and hold up for a long time. Enjoy Prep:10m Cook:45m Servings:60	Chefmeow
	side condiment pickled peppers jalapeno onions carrots garlic oregano herbs vinegar

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Ingredients

15 pounds whole blemish free medium fresh jalapeno peppers

2 cups extra virgin olive oil

10 small white onions sliced and separated into rings

5 medium carrots thinly sliced crosswise

5 large garlic cloves chopped

2 teaspoons ground Mexican oregano

3 fresh bay leaves

2 tablespoons salt

3 cups distilled white vinegar

2-1/2 cups distilled water

Directions

Scrub jalapenos trimming off stems then set aside.

Into large deep heavy pot pour 1/2 cup oil and heat until almost smoking then reduce heat.

Add onions, garlic and carrots then stir only until onions are clear.

Add oregano, bay leaves and salt then stir to mix.

Add vinegar and water then bring to a boil stirring often.

Continue to boil and stir until salt is dissolved then add remaining oil and return to a boil.

Stir in jalapenos and remove from heat.

Fill 20 hot sterilized 1-pint jars leaving 1-1/2" head space.

Wipe rims clean with boiling water then seal jars tightly with canning lids and rings.

Cool jars at room temperature out of drafts.

Store in a cool dry place until ready to use.

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Comments

viney 4 months ago said:
Can you omit the salt and still have a delious recipe? I am on a strict no salt/low salt diet and miss my salty, briney vinegar spiced jalapens!

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