Apple Cider Pickled Jalapeños

Description

Pickled hot peppers.

Ingredients

1 lb
chili peppers (Jalapeno chili peppers)
1⁄3 c
olive oil
2  
onion (white, medium size)
2  
carrot (medium size, peeled and thicklu sliced)
1 head
garlic (cloves separated but not peeled)
3 c
vinegar (apple cider vinegar)
2 T
salt (kosher or sea salt)
2 leaf
bay leaf
1⁄2 t
oregano (dried, or 2 sprigs fresh)
1⁄4 t
marjoram (dried, or 2 sprigs fresh)
1⁄4 t
thyme (dried, or 2 sprigs fresh)
1 T
sugar

Instructions

  1. Wash the pepper, leaving the stems intact. Cut an X in the tip end of each pepper.
  2. Heat the oil in a large, deep skillet. Add peppers, onions, carrots, and garlic, frying over a medium heat for approximately 10 minutes, turning them occasionally.
  3. Stir in the vinegar, salt, herbs, and sugar bringing to a boil. Lower the heat and simmer for 10 minutes.
  4. Fill 6 half-pint sterilized canning jars with the peppers and vegetables. Top with the vinegar, leaving 1/2 inch head space, and seal.
  5. Once cool, store in refrigerator ONLY. Once opened, will keep for 1 month.