Spicy!...by Jessica

I'm trying to make or can the items that I buys consistently and so far I've removed canned tomatoes and canned beans from my shopping list and have been eating the tomatoes I canned last summer and making beans from dried.  Canned pickled jalapenos are also on my "always have in the pantry" list, but I'm happy to say they are so inexpensive and easy to make that they are on my "to make instead of buy" list.

I like my pickled jalapenos a little heavy on the carrots and onions so I used about 8-10 jalapenos, 2 large white onions and 6 smallish carrots.

Slice them all up.

 Saute in about a tablespoon of vegetable for about 7-8 minutes.

The onions should be starting to brown slightly and the carrots will be cooked, but still crunchy.

Add 3 cups vinegar, 2 Tbs. salt, 2 bay leaves, 1/2 tsp oregano, 1/4 tsp marjoram, 1/4 tsp thyme and 1 Tbs. sugar.  Bring to boil, then lower heat and simmer for 10 minutes.  Put into jars and voila - you've got pickled jalapenos.

These are blow your socks off spicy, so I think next time I will remove some of the seeds and membranes off the jalapenos.