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Pickled Peppers (chilies)

1/2 cup olive oil
2 lb jalapeno peppers (chilies)
6-8 carrots, peeled and sliced (2 inches long, bite sized sticks)
3 onions, large slices
2 bulbs garlic,  peeled and cracked (large pieces)
4 tablespoons salt, kosher of course!
3 bay leaves
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
5 cups vinegar, apple cider
2 tablespoons sugar

Wash the peppers, leaving the stems intact. Make 2 slices across, in end of each pepper (like an X) to allow the liquids to penetrate. For a less spicy version shake out some of the seeds.

Heat oil in a large, deep pot, add the peppers, onions, carrots, garlic, salt and the herbs. Cook over medium heat for about 10-15 minutes or until the peppers start to change color. Stir frequently.

Add the vinegar and sugar. Once boiling lower the heat and simmer for 10-15 minutes. The peppers will change colors again and become quite fragile.

Pack 6 pint size sterilized jars with the mixture and top with the liquid.

Process in a hot water bath for 10 minutes.

Once opened, the peppers will keep for several months in the refrigerator




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