Delilah’s Hot Mexi Pickles
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound jalapeño 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)
Instructions:
Wash the jalapeños, 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 jalapeños, and garlic and cook until the veggies are warmed — do not burn! (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. (Here are a few pointers on canning and processing.)
From aidamollenkamp.com