• Clean and Sanitize jars, set aside.

• Clean Jalapeños and gather all ingredients.

• In a Large Stock pot; add Water, Vinegar and Oil, set to medium high heat. Meanwhile add all your spices to a spice ball or spice net and cut vegetables to your liking. * Jalapeños can be cut in different ways (pictured) can also be seed in or no seed.

• Add salt and spice ball to the hot Water/Vinegar mixture and stir to dissolve salt, next add the Carrots, place a lid on the stock pot and cook for 5 minutes.

• Add Onions and Jalapeños, stir and cover stock pot.

• Cook everything for 10 minutes, stir to rotate Jalapeños and cook for another 10 minutes. Jalapeños will turn to a faded Green. If any Jalapeños haven't faded, stir again cook for another 5 minutes.

• Place Jars on a Kitchen Towel and prepare to fill jars.

• Once cooking is done, turn heat to a simmer to keep liquid Hot.

• Fill jars with Jalapeños first, adding as many as you can with leaving some space on top for the onions and carrots.

• Once all the Jalapeños are in Jars, start adding Onions and Jalapeños to the jars, then add liquid to each jar, leaving 1 inch empty space in the Jar.

• Wipe the rim clean and seal the Jar, *Cautious: it will be HOT

• Ensure Jars are not touching each other, ensure jar is sealed and leave on counter until cooled.

• Once cooled; transfer to refrigerator and enjoy with your favorite dishes.

Feel free to tag us with your favorite dishes along side Pickled Jalapeños.