5 pints total of carrots, onions and jalapeños, 1/4 inch thick slices
4 cups cider vinegar
1 tablespoon pickling salt
10 cloves garlic
5 bay leaves
5 sprigs of oregano
1 1/4 teaspoons peppercorns
Bring to a boil the vinegar and salt.
Into each jar pack 2 cloves garlic and 1/4 teaspoon peppercorns and veggies. Pour the hot liquid in to the jars, leaving 1/2 headspace. Slip a bay leaf and a sprig of oregano down the side of each jar. Process for 20 minutes.
Recipe from http://knitandnosh.typepad.com
I didn't have pickling salt when I made this, so I look conversions. Beware though, switching salts can make your pickles cloudy or dark. http://www.amazingribs.com/recipes/my_ingredients/zen_of_salt.html
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