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Hot Mexi-Pickles

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Photo: Aida Mollenkamp


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1 pound jalapeño peppers

1/3 cup olive oil

3 large carrots, ends trimmed and thinly sliced

3 medium yellow onions, quartered and thinly sliced

1 medium head garlic, separated into cloves and peeled

4 cups cider vinegar

2 tablespoons salt*

2 bay leaves

1 tablespoon black peppercorns

1 tablespoon dried oregano

1 tablespoon sugar or agave (optional)

1/2 tablespoon dried thyme (optional)

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