Preparation:
Wash chilies and cut stems so they are no longer than
1/4 inch. Cut a slit in each chili and place in brine
made by dissolving 2 tbls. salt in 3 cups water. Let
chilies stand in brine for 4 or 5 days and change
brine two or three times a day. On final day, drain
chilies and rinse. Combine vinegar, cloves, oregano,
thyme, cinnamon stick and vinegar and boil until even
in color, about 10 minutes. Heat oil, add onions,
carrots, garlic cloves and bay leaves and cook until
onion and carrots are tender. In a hot, sterilized
1-quart jar, make layers of onion mixture and chilies
until jar is filled, starting and ending with onion
mixture. Add boiling vinegar to cover and seal. Let
stand in a cool place at least 2 weeks before using to
let flavors blend. |
