Ingredients

The following ingredients have 4 Servings
  • 1 lb jalapeño peppers
  • 4 carrots thinly sliced carrots
  • 1 medium onion (sliced thinly)
  • 3 cloves garlic (crushed)
  • 2 cups white vinegar
  • 2 cups water
  • 3 tsp kosher salt
  • 1 tsp coriander seed
  • 1 tsp black/white/mixed whole peppercorns

Instruction

  • Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.
  • Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.
  • In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.
  • Pour liquid over pepper mixture in each jar leaving 1/2-inch head space.
  • FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.
  • TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.