Ingredients:

• 1 lbs medium size fresh jalapeños (12 – 16)
• 3 1/2 cup cider vinegar
• 1 3/4 cup water
• 1/2 cup sugar
• 1 1/2 tsp salt
• 2 1/2 tsp sesame oil
• 1 tsp pickling spice
• 3/4 cup coarsely chopped yellow onion
• 3/4 cup coarsely chopped carrot
• 3 cloves garlic, peeled, whole

Rinse the jalapeños and trim off the woody end from the stems. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapeños, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.

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

Pickled Jalapeños Stuffed With Peanut Butter Ingredients:

• 1/4 cup peanut butter (smooth or chunky)
• 2 tsp Mango Chutney