Jalapeno Carrots 

  • 4 jalapeno peppers, sliced
  • 10 medium carrots, thinly sliced
  • 2 medium onions, cut in large chunks
  • 1/2 teaspoon salt per pint jar
  • 1/2 clove garlic, per pint jar
  • Vinegar and water in equal amounts
  • 1/8 teaspoon olive oil per pint jar
  • 1 bay leaf per pint jar
Place 4-6 slices of jalapeno peppers in each pint jar.  Add chunks of onion, the salt and the garlic to each.  Fill the jar with carrots.  Cover ingredients with equal amounts of vinegar and water leaving 3/4-inch headspace.  Top with the olive oil. 

Wipe the jar rim clean with a damp cloth.  Adjust lids and rings.  Seal.

Process for 15 minutes in a simmering hot-water bath.  Processing time begins when the water is 170°.

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