I have not given measurements for how many peppers, carrots, tomatoes or onions to use, because I do batches with however many ripe peppers I have at the time. Below there will be per quart jar instructions. Making it easier to do small batches.
Per Quart Jar (Cold Pack)
In bottom of each jar:
2 tsp Canning or Sea Salt (NO Iodine)
1 tsp Sugar
½ tsp Whole Mustard Seed
½ tsp Red Pepper Flakes
½ tsp Black Peppercorns
2-3 Peeled Cloves of Garlic (more if you like pickled Garlic / less if you don’t)
Jalapeno Peppers with seeds, sliced
Small/Young Green Tomatoes, quartered
½ to 1 Small-Medium Onion, quartered (I usually use 1/2 an onion per quart)
Sliced/Blanched Carrots* (to blanch bring to a boil, immediately drain out of hot water – put in an ice water bath to halt cooking)
*Paw Paw didn’t put carrots in his but I think they make a pretty & delicious addition
Per Quart Jar:
2 Parts Vinegar to 1 Part Water
(I use 1 Part White Vinegar, 1 Part Apple Cider Vinegar and 1 Part Water)
Bring vinegar and water to a boil. Pour over peppers & seasonings packed in jars leaving ½” headspace. Tap gently on counter and run a wooden or plastic utensil handle down into jar to work out any air bubbles. Add liquid if needed to maintain ½” headspace.
Cap with warm lids
I process mine for only 5 minutes in water bath canner, food preservation guidelines will want a longer process time.
When cooled and sealed I usually turn the jars over top to bottom a few times to mix up the salt and seasonings – may not be necessary but hey it makes me feel better to shake it up a bit 🙂
Better if you wait a couple of weeks to let the flavors meld; we usually aren’t that patient, we have opened them within a couple of days – delicious!
*This is the first year I have soaked the pepper slices in lime prior to pickling, I am hoping for a crunchier finished product. I used the soaking technique from this web site. http://nchfp.uga.edu/how/can_06/pickled_jalapeno_rings.html