Pickled Jalapenos Recipe

• 1 pound jalapenos
• 2 carrots, peeled and sliced on the bias into 1/2-inch pieces
• 2 teaspoons crab boil spice mix, such as Zatarains
• 4 cups cider vinegar
• 1 tablespoon whole black peppercorns
• 6 medium bay leaves
• 2 tablespoons kosher salt
• 12 medium garlic cloves, peeled

1. Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
2. Bring to a simmer and cook until jalapenos are very soft, about 25 minutes.
3. Remove from heat and allow to steep for 30 minutes; remove bay leaves.
4. Can jalapenos in sterile quart-size jars or place in plastic containers in the refrigerator.
5. Try to resist eating them and store for 2 weeks before using so the flavors develop well.

jalapenos, carrots, crab boil spice mix, cider vinegar, whole black peppercorns, bay leaves, kosher salt, garlic

Taken from www.chowhound.com/recipes/pickled-jalapenos-10805 (may not work)