Pickled Chilies - vegetable oil

Method

• Put 2 tablespoons 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 teaspoon to each jar.
• Add 2 cloves garlic, 4 to 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 to 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.