Pickled chilies

 
                              PICKLED CHILIES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Mexican
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Oil
    1       lb           Jalapeno peppers --
                         Washed/dried
      1/4   c            Carrots -- sliced
    1       md           Onion -- sliced
                         Salt -- to taste
                         Garlic cloves -- peeled
    1       c            Vinegar
    1       c            Water
                         Olive oil
 
   Put 2 tbs. oil in a skillet and add washed and dried
   chilies. Cook only until skins blister.  Remove
   chilies and add carrots and onion and saute until
   tender/crisp. Peel and pack chilies in standing
   position in hot clean pint canning jars.  Add salt to
   taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves
   garlic, 4-6 carrot slices and 2 onion slices. Heat
   equal parts of vinegar and water; pour mixture over
   chilies to within 1 inch of top of each jar. Insert a
   dinner knife on inside of filled jar to remove any
   bubbles; insert knife in middle of filled jars to
   remove bubbles there. This is done by moving the knife
   side to side. Add olive oil to within 1/2-inch of rim
   of each jar.  Cover with lids and caps and adjust.
   Process in hot water bath for 15 minutes. Remove jars
   and place on towels away from any drafts to drain. Let
   stand 30-45 minutes until lids seal. Test seals after
   allowed time by pressing lids.  If lids stay down they
   are sealed. If not, store those jars of pickles in
   refrigerator after they have cooled. Store sealed jars
   in pantry or under sink or in a cool, dark place.
   
   Recipe By     : Estella Gomez - Press Enterprise
   
   From: Steve Sanders