Source: Traditional Mexican
Makes 1 pint
Preparation time: 1 hour
Tips: Better than store bought.
Jalapeños in Vinegar
"Mexican Style" Sliced or Whole
Ingredients
Preparation
One recipe makes ONE PINT:
1/4 cup vegetable oil
1 cup white vinegar
1/2 teaspoon ground cumin
1 bay leaf
1/4 teaspoon black pepper of few pepper corns
1 clove garlic
2 cups fresh jalapeno peppers
1 carrot, peeled and sliced 1/16"-1/8"
1/4 onion, sliced
water + 1 teaspoons salt
Wash and sterilize pint jars and closures, stand on a baking sheet, and keep hot in a 250 F degree oven until needed.
To sterilize jars and closures for pickles:
1. Stand jars on a rack in a large kettle, add water to cover, bring to a full rolling boil, cover kettle, and boil 10 minutes. Closures usually need only to be scalded, but treatment varies according to type, so follow manufacturer's instructions.
2. Whether sterilized or not, jars and closures should be immersed in hot water until they are needed; for pickles, preserves, jams, and jelly. Jars may be kept instead in a 250 F degree oven.
3. Cut jalapeno peppers into slices lengthwise or leave whole with a slit lengthwise on each pepper, as desire.
4. In a pot, place peppers, carrots and onion. Add enough water to cover well. Add 1 teaspoon of salt per recipe (per pint of peppers about). Bring to a boil and simmer for several minutes until vegetables are tender, but not mushy. Drain and reserve.
5. In a pot place oil, vinegar and spices. Bring to a boil. When ready to can, add cooked vegetable to the boiling mixture and proceed to fill sterilized jar to within 1/4" from rim. Place caps. Let jars to cool completely before removing bands for storage.
Bands usually rust if left on jars during storage.
NOTE: One recipe makes ONE PINT.
