SOUTHERN PICKLED PEPPERS

• 1 ***** enough white vinegar to cover the peppers
• 12 large jalapeno peppers, seeded and cut legthwise
• 1 medium carrot, cut into large chunks
• 2 tbsp veggie oil, helps with oil from peppers
• 2 clove garlic, whole or minced
• 1 ***** can use small jalapeno peppers and fill the jar 2/3 full of peppers... u can leave these whole
• 1 tsp sugar (optional)
• 1 medium bay leaf

1. I JUST USE AN OLD JAR LIKE FROM SPAGHETTI SAUCE OR MAYONNAISE.
2. heat vinegar and sugar until sugar is dissolved... set aside to cool..
3. place bay leaf in bottom of jar.
4. cut peppers and remove seeds and cut peppers lengthwise.... put them in clean jar.
5. put carrot chunks ontop of peppers
6. add cloves of garlic and oil to jar.
7. pour in enough vinegar to completely cover mixture.
8. place lid on jar tightly and shake.... can refrigerate but really don't have to... can start using in 48 - 72 hours.

peppers, carrot, veggie oil, clove garlic, sugar, bay leaf

Taken from cookpad.com/us/recipes/351354-southern-pickled-peppers (may not work)