Q. Can you tell me what to do with a lot of jalapeños. Can you can them?
1/4 cup olive oil
1 medium onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
16-20 cloves garlic, peeled
12 black peppercorns
1/4 cup pickling salt
3 cups white vinegar
3 cups water
In a pan heated pan, saute the chiles in the oil until the skin starts to blister. Add the onions and carrots and heat them for another minute or so. Put 2 or 3 cloves of the garlic (depending on your taste) and three peppercorns in the bottom of 4 sterilized pint jars. Pack the chiles and vegetables mixture into the jars leaving about a 1/2 inch of head space above the mix. Add two more cloves of garlic and 1 teaspoon salt to each of the jars.
In a pan, combine vinegar and water and bring to a boil. Pour this mixture so that it just covers the vegetables.
Seal the jars and process them in a boiling water bath for 15 minutes.
Let them cool, then store in a cool, dark place for four weeks.