Pickled Jalapeno Peppers

Source: www.jalapenocafe.com

  1. Prick or slash chiles in several places. Pack into clean pint canning jars. Add a few carrot slices and onion pieces. Add salt and garlic.

  2. Cover ingredients with equal amounts of vinegar and water, leaving 3/4 inch headspace. Top with a thin layer of oil (1/8inch). Wipe jar rim clean with a damp cloth. Adjust lids and rings. Seal.

  3. Process for 15 minutes in a simmering hot-water bath.(Begin to count the processing time when the water bath temperature has reached 170 degrees F.)