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Shinin' Times at The Fort
by Holly Arnold Kinney

Makes 12 to 16 jalapenos; about 1 pound


    • 1 lb small to medium fresh jalapenos (12 to 16)
    • 3½ cups cider vinegar
    • 1¾ cups water
    • 1/2 cup sugar
    • 2½ teaspoons salt
    • 2½ teaspoons sesame oil
    • 1 teaspoon pickling spice
    • 3/4 cup coarsely chopped yellow onion
    • 3/4 cup coarsely chopped carrot
    • 3 cloves garlic, peeled, whole


Rinse the jalapenos and trim off the woody ends from the stems.

In a 4- to 6-quart stainless-steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil, and pickling spice. Add the jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from the heat.

While still hot, transfer the jalapenos and pickling juice to a sterilized 2- to 3-quart canning jar or other glass container. Cover tightly with a lid or plastic wrap and refrigerate for at least 1 week before using.

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