Pickled Jalapeno Peppers - cooking recipe

Ingredients

bay leaves
jalapenos
carrots
onions
garlic cloves
olive oil
1 qt. vinegar (90 grain)
1 qt. water
1/4 lb. salt (about 5/8 c.)

Preparation

Wash jalapenos and leave whole.
Peel carrots and cut in 3/8 inch pieces.
Wash onions, peel and quarter.
Wash and sterilize jars.
Pack peppers, carrots and onions in jars.
Heat vinegar and water to boiling and lower temperature to 175\u00b0.
Add 1 tablespoon olive oil to each jar along with 1 bay leaf, 1 garlic clove and a little oregano if desired.
Pour brine (175\u00b0) over peppers.
Let cool slightly and seal jars.
Eat in 4 to 6 weeks or when peppers turn olive green.
There is enough brine for 8 pints.