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Pickled Chilies

  • 1 pound jalapeno peppers, washed/dried
  • 1/4 cup carrots, sliced
  • 1 medium onion, sliced
  • salt, to taste
  • garlic cloves, peeled
  • 1 cup vinegar
  • 1 cup water
  • olive oil

Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and saute until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices. Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar. Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there. This is done by moving the knife side to side. Add olive oil to within 1/2-inch of rim of each jar. Cover with lids and caps and adjust. Process in hot water bath for 15 minutes. Remove jars and place on towels away from any drafts to drain. Let stand 30-45 minutes until lids seal. Test seals after allowed time by pressing lids. If lids stay down they are sealed. If not, store those jars of pickles in refrigerator after they have cooled. Store sealed jars in pantry or under sink or in a cool, dark place. NOTES : The above recipe may be modified using raw chilies and vegetables. Make a 1-inch cut in each chile and do not saute. Pack raw vegetables and proceed as above.

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