|Image by cjmartin|
This is a delicious recipe for home canning your jalapeño peppers. It is very easy and you have a delicious product when you are finished. You may slice the jalapeños are leave them whole. Hope you enjoy.
1 3/4 quart jalapeño peppers
1 large onion
5 carrots, sliced
2 tablespoons Mazola oil
4 bay leaves, crumbled
1 teaspoon salt
1 teaspoon sesame seeds
Vinegar to cover
Cover peppers, onion, carrots, oil and bay leaves with vinegar.
Bring to a boil.
Pack in jars and add 1 teaspoon salt and 1 teaspoon sesame seeds to each quart jar.
Cover peppers with liquid and seal lids on the jar while hot.
Let set at least two weeks before eating.