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3 lbs. fresh jalapeņo peppers 2 1/2 cups carrots, sliced 1 large onion, cut into 8 wedges 4 cups white vinegar 2 cups water 1/2 cup olive oil 4 Tbsp. canning salt 18 pepper corns Canning jars & lids |
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Combine the White Vinegar, Water, Olive Oil, pepper corns and Canning Salt
in a medium sauce pan. Bring it to a boil, lower heat and simmer.
Pack the peppers, onion and carrots into hot sterilized jars. Pour the hot vinegar mixture over them to within 1/2 inch from the top of the jars. Wipe the jars clean. Adjust the lid and band, according to the manufacture's directions, and process them in boiling water, making sure the jars are complete covered with water. Return the water to a boil and process for 10 minutes. This will help seal the jars.
Allow the peppers to cure for a minimum of 6 weeks. The longer you allow them to cure, the better they will taste.
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