You can use any proportion of vegetables in this recipe. We use 2 parts jalapenos to one part carrots and one part onions. Example: 4 cups sliced jalapenos, 2 cups sliced carrots, 2 cups sliced onions.
Mix sliced vegetables together. Fill pint sized canning jars and pack lightly. Pour VERY HOT, but not boiling, straight white vinegar over the jars. Stir contents to make sure the vinegar gets all throughout. Fill to within 1/2 inch of the top of the jar. Top with sterile jar lid. process in a boiling water bath for 20 minutes. This product is actually better after sitting on your shelf for 6 months or so to blend the flavors and smooth out the heat!
From: Newsgroups: rec.food.preserving
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