Makes about 6 pint jars
These peppers are incredible on sandwiches and subs or to chop and use in recipes that call for jalapenos but you want more depth of flavor. Not as sharp an edge as fresh jalapenos as the garlic and oil create a milder umami flavor.
These keep forever so you’ll always want a jar in your fridge ready to go. When the peppers are gone just drizzle some of the oil on your favorite dish for a flavor kick.
25-30 Jalapenos, sliced
8 Cloves Garlic, Chopped
8 C Apple Cider Vinegar
3 C Water
1 C Canola Oil
1/4 C Oregano, crushed
1/4 C Salt
Wash 6-8 pint jars, lids and rings.
Slice Jalapenos and chop Garlic cloves. Stir together Peppers, Garlic, Oregano and Salt then pack into jars as tightly as possible.
Combine Vinegar, Oil, Water in a sauce pan and bring to a boil. Pour mixture into the jars leaving a 1/4″ air gap at the top per typical canning procedure.
Process in boiling water bath for 5 minutes and remove to cool.
Store in a cool, dark area for? They probably last forever but we use them up in a few months and need to make more.
