Pickled Jalapeno With Onion Carrots

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Pickled Jalapeno With Onion Carrots

 

5 whole cloves

1/4 pound jalapeno peppers, sliced 1/4 " thick

1/2 large onion, sliced

1/3 cup cider vinegar

10 black peppercorns

2 cloves garlic, crushed

1 carrot, sliced 1/4 " thick

1 1/2 cups water

2 teaspoons salt

1 bay leaf, crushed

1/3 cup olive oil

 

 

Add all ingredients except olive oil to a medium sized saucepan. Bring to a

boil. Lower to a simmer and cook 5 minutes. When done, add 1/3 cup olive oil.

When cool, store in a canning jar in the refrigerator for up to 2 weeks. Let

stand at room temperature for a while before using as the olive oil will be

cloudy until it warms up.