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Pickled Jalapenos

15-lbs. whole, blemish-free, small-medium fresh jalapeno peppers
2 cups extra virgin olive oil
10 small white onions, sliced, separated into rings
5 medium carrots, thinly sliced crosswise
5 large garlic cloves, chopped
2 tsp. oregano, ground, preferably Mexican
3 fresh Bay leaves
2 tbsp. salt
3 cups distilled white vinegar (5% acidity)
2-1/2 cups distilled water

Scrub jalapenos, trimming off the stem. Set aside. Into a large,
deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of
pot). Heat oil until almost smoking, then turn off or reduce the
heat. Add onions, garlic, and carrots. Stir only until onions
are clear, don't brown any of the vegetables. Add oregano, bay
leaves and salt and stir to mix. Add vinegar and water and bring
to a boil, stirring often. Continue to boil and stir until salt
is dissolved, then add remaining 1-1/2 cups oil and return to a
boil. Stir in jalapenos and remove from heat. Fill 16-20 hot,
sterilized 1-pint jars (or 8-10 1-quart jars) leaving 1-1/2 inches
of head space. Wipe rims clean with boiling water, then seal jars
tightly with canning lids and rings. Cool jars at room temperature
out of drafts. Store in a cool, dry place until ready to use.


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