Remove the skins of the garlic as this will take the longest time. Cut the garlic into fairly small, bite sized cloves.

Skin the carrots, and cut them into small bite sized pieces.

Wash the jalapenos well, and remove the stems.

Now, prepare all your canning supplies (sterilized pint jars, jar lifter, lids and water bath canner). Mix the Mrs. Wages Dill Pickling Spice with vinegar and water according to the package recipe.

Get a pint jar, and put in a few jalapenos tightly. Then throw in a couple bay leaves, a tablespoon of peppercorn, a few pieces of garlic, and a few pieces of carrot. Continue doing this in layers until you have packed the entire jar.

Sprinkle in your teaspoon of salt, the teaspoon of oregano, then fill with the Mrs. Wages pickling fluid 1-inch from the top.

Wipe the rim of the jar well, place the lid on the jar, and hand tighten the band, and boil for 20 minutes. Remove the jars and let them sit. Do not touch them for at least 30 minutes. Observe the lids and be sure they sink in, indicating that they are properly sealed (this usually takes 30 minutes after they are done boiling). If they do not seal, wipe the rim again, re-lid it, and re-boil it. Mark the date, how hot the jalapenos are, etc... on the lid, and store in a dark place (cellar, garage, etc..) for a couple months.

After a couple months is up, enjoy your pickled jalapenos.

Submitted by: MCordova