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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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You will have to hide these jars for a week to keep family out! Goes great with salad, hamburgers, or any meal. For more ZING!leave one small jalapeño pepper with seeds, cutting small slits to release flavor. IIIIIIIIEEEEEEE!!!!! Ingredients:
2 -3 large onions, sliced ring separated |
12 carrots, sliced |
2 bell peppers, chopped chunky |
1 lb jalapeno pepper, de-seeded |
3 cucumbers, peeled and sliced |
8 bay leaves, 2 per jar |
12 garlic cloves, 3 per jar |
2/3 cup water |
1/3 white vinegar or 1/3 red wine vinegar |
1/4 teaspoon canola oil or 1/4 teaspoon olive oil |
1 teaspoon kosher salt |
Directions:
1. I recycle using clean glass quart jars from Classico Spaghetti or Mayo-run through dishwasher let cool totally.
2. Add salt first.
3. Fill each jar in layers of onions, carrots, and bell peppers.
4. Drop in 1 bay leaf, and 3 garlic cloves.
5. Slice each jalapeño pepper in half, carefully remove seeds (wear gloves).
6. Place 6-8 slices for a layer.
7. Repeat veggies in layers.
8. Pour water, then vinegar red or white, and oil.
9. Seal lid on tightly.
10. Place in refrigerator for at least a week.
11. After three days invert jars.
12. As veggies disappear more can be added to liquid.
13. Keep refrigerated.
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