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Spicy Carrots and Jalapeños
Ingredients
  • 0.5x
  • 4 cups Carrots, peeled and diced on the diagonal
  • 8 jalapeño peppers, sliced
  • 1 White Onion, sliced
  • 4 Garlic, peeled and smashed, 2 for each jar
  • 1 tbsp dried oregano, fresh, rough chopped
  • subheading: Brine:
  • 4 to 6 tbsp sea salt, Himalayan or sea salt, do not used iodized salt
  • 2 quarts filtered water, 8 cups
  • subheading: Equipment:
  • 2 32 ounce wide mouth mason jars
Steps
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