Fresh raw Jalapeno peppers;
-slit side of each to allow
-vinegar to get inside; but
-leave stems on
Raw carrot and onion slices
-(1/4 cup; total, or less to
-each cup of peppers)
1    Clove raw garlic; sliced,
-per pint
Equal amounts water and
-vinegar (quantity depends
-on number of peppers)
1/2 ts Of salt per pint of
-pepper/vinegar/water
-mixture

Pack jalapenos, mingled with carrot, onion, and garlic slices, into canning
jars. (Pint jars are most convenient.) Pour vinegar/water/salt mixture to
fill near top of jar. Pour about 1/8 inch of oil (Wesson or whatever) on
top. Dont fill jar all the way to top (leave 1/4 inch of air). Screw lid
on, not extremely tight, and process in boiling water for 15 minutes. (Some
air will be forced from jar, so “leaking” bubbles from the jar are natural.
Remove from hot water and keep for several weeks or months before eating.
Once opened, they are kept in the refrigerator. In fact if you have room
for them, keep the jars in the refrigerator for the whole curing period.

,