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Categories:
carrots onions jalapeno peppers white vinegar vegetable oil water salt ground turmeric oregano garlic
Viewed: 50 - Published at: 7 years agoIngredients
- 1 lb. carrots, pared and sliced
- 2 medium onions, cut in chunks
- 1 lb. jalapeno peppers
- 4 c. white vinegar
- 1/2 c. vegetable oil
- 1/2 c. water
- 1 1/2 tsp. salt
- 1 tsp. ground turmeric
- 1 tsp. oregano
- whole garlic clove
Method
- Simmer the carrots for 2 minutes.
- Add onions and jalapenos. Simmer for 3 minutes, until vegetables are hot.
- Drain.
- Make a brine by mixing the vinegar, oil, water, salt, oregano and turmeric.
- Bring to a boil.
- Place 1 clove garlic in hot pint canning jar.
- Fill with hot vegetables.
- Seal with canning lids immediately and process in boiling water bath for 30 minutes.
