Ingredients:

6 extra-large (or 10 large) jalapeno peppers, sliced
2 medium carrots, peeled and sliced
12 frozen pearl onions, thawed
6 cloves garlic, peeled but left whole
3 T sugar
1 cup white distilled vinegar
1 cup water
1 T kosher salt
1/2 t oregano
1 sanitized 24 oz jar with screw top lid (or use one 24 oz sanitized canning jar) Read More