How to make it

  • 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.

Reviews & Comments 2

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  • chefzilla 11 years ago
    Was this review helpful? Yes Flag
  • viney 12 years ago
    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!
    Was this review helpful? Yes Flag

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