Mexican Pickled Jalapenos

1 . Stage

Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.

2 . Stage

Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.

3 . Stage

Toss jalapenos, onion, and carrots together in a bowl.

4 . Stage

Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.

5 . Stage

Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.

6 . Stage

Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.

7 . Stage

Wipe jar rims clean and place lids on jars. Put on bands and close tightly.

8 . Stage

Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.