2½ cups white vinegar
2½ cups water
2 tablespoons honey* or sugar
3 tablespoons salt
1-2 tablespoons vegetable oil
½ pound chiles, sliced (seeded —unless you want hotter, then leave seeds in!)
½ pound carrots, sliced
1 red onion, cut in half moons
6 fresh garlic cloves (cut in half)
2 tablespoons peppercorns
1
Wash hands with soap and warm water. Wash produce well and chop as directed.
2
Combine vinegar, water, honey, salt in a saucepan and heat until boiling. Then turn it off.
3
Sprinkle the vegetables lightly with salt then sauté them with oregano and vegetable oil until slightly softened, but still with a firm bite. Stir in garlic.
4
Spoon vegetables into mason jars (should fill the jar, 1-2 depending on size). Add peppercorns.
5
Pour in hot liquid. Seal with lid and allow to cool on counter. Good in refrigerator for about a month, as long as vegetables stay covered with liquid.
*Honey should not be fed to infants less than one year of age
Ingredients
2½ cups white vinegar
2½ cups water
2 tablespoons honey* or sugar
3 tablespoons salt
1-2 tablespoons vegetable oil
½ pound chiles, sliced (seeded —unless you want hotter, then leave seeds in!)
½ pound carrots, sliced
1 red onion, cut in half moons
6 fresh garlic cloves (cut in half)
2 tablespoons peppercorns