Anonymous August 22 2005

4 cups (1 L) whole jalapeno chiles

1 cup (250 ml) kosher or pickling salt dissolved in

4 cups (1 L) cold water

2 cups (500 ml) distilled vinegar

1 tsp (5 ml) sugar

1 tsp (5 ml) salt

2-3 onions, sliced

2-4 cloves garlic, sliced

1 bay (laurel) leaf, crumbled

Olive oil

Combine the jalapenos and salt solution in a clean container and let

stand at room temperature for 3 days. Drain the chiles and slit each, scooping out and discarding the seeds if desired. Combine the vinegar, sugar, salt, onions, garlic, and bay leaf in a

non-reactive pot and bring to a boil over moderate heat. Add the

chiles and simmer covered for 5 minutes. Transfer the chiles to

sterile glass jars and pour the vinegar mixture over them to fill

the jars about three-quarters full. Fill the jars with olive oil and

seal immediately. Turn the jars at least once a day to mix the oil

with the chiles. Store refrigerated for up to 3 months. Makes about

2 quarts (2 L).