Free Recipe Pickled Jalapenos #1
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Jalapenos #1 Recipe
15 lb Whole; blemish-free, small
-to medium; fresh Jalapeno
-chiles
2 c Extra-virgin olive oil
10 sm White onions; sliced,
-separated into rings
5 Cloves (large) garlic;
-chopped
5 md Carrots; peeled,
-thinly sliced crosswise
2 ts Ground Mexican oregano
3 Fresh bay leaves
2 tb Salt
3 c White vinegar (5% acid)
2-1/2 c Distilled water
Pickled Jalapenos #1 Preparation
Scrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour 1/2 cup oil (enough to coat pot bottom). Heat oil until almost at the smoking point, then turn off or reduce heat. Add onions, garlic & carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves & salt & stir to mix; then add vinegar & water & bring to a boil, stirring often. Continue to boil & stir until salt is dissolved then add remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 hot sterilized 1-pint canning jars (or 8-10 1-quart jars), leaving 1-1/2 inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 16-20 pints or 8-10 quarts. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 1
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