Ingredients
1lbjalapeño,and/or serrano if you wish and chile peppers
⅓cupextra virgin olive oil
3medium onions,white or yellow, thickly sliced
3medium carrots,peeled and thickly sliced
florets cauliflower,from half a small, optional
1garlic head,cloves separated but not peeled
4cupsapple cider vinegar
2tbspkosher salt,or sea salt
2bay leaves
½tsporegano,dried
4fresh marjoram sprigs,can sub fresh oregano or ¼ teaspoon dried
4fresh thyme sprigs,or ¼ teaspoon dried
1tbspsugar
Preparation
Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
Heat olive oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar, and bring to a boil. Lower the heat and simmer for 10 minutes.
Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.
Process in a hot water bath for 10 minutes. Once opened, can keep for one to two months in the refrigerator.
