Prepare four 1-pint (2-cup) canning jars and lids: wash in hot soapy water and rinse well.
Place the rack in the pot and place the jars, right-side up, on the rack.
Add enough water to fill and cover the jars by at least 1 inch.
Keep the jars in the hot water (with the pot covered) while you prepare the recipe.
Very gently simmer for 10 minutes (taking care not to boil).
Turn off the heat and keep the lids in the water until ready to use.
Stir until the sugar is dissolved.
Add the carrots, onion and jalapenos; return to a boil.
Remove from heat and let stand for 10 minutes.
Place 1/2 teaspoon each oregano and cumin seed in each jar, along with half a garlic clove.
Fill the jars with the vegetables and pickling liquid to within 1/2 inch of the rim.
Wipe the rims with a clean cloth.
Use a lid wand (or tongs) to remove the lids from the hot water.
Place lids and dry rings on the jars.
Tighten until just finger-tight (won’t move with gentle pressure) but don’t overtighten.
If the water does not cover the jars by 1 to 2 inches, add boiling water as needed.
Use the jar lifter to transfer the jars to a towel, with some space between each jar.
Let stand, without moving, for 24 hours.
They should have a slight concave indentation and neither yield to your pressure nor pop back.
Canning equipment is available in hardware stores and at canningpantry.com (complete kits $43-$75).
Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
