Spicy Canned Carrots

This recipe makes 6 pints.

Ingredients:
8 cups white vinegar
6 T kosher salt
2 cups sugar
6 cloves garlic, sliced
crushed red pepper flakes
3 jalepenos, sliced lengthwise
4 lbs carrots, cut into 3 1/2 inch pieces

Boil vinegar and salt for 2 minutes so salt is dissolved.

In the meantime, place the jars over the boiling water in a canning pot in the jar holder.

Put slices of garlic and some pepper flakes in each jar. Fill the jars with carrots, making sure there is 1/2 inch head room.

Then put a few slices of jalepeno in each jar. 

Make sure the carrots are packed tightly.

Ladle vinegar over the carrots until the jar is almost full, leaving 1/2 an inch open at the top.

Place the lids in boiling water for a few minutes, then place them on the jars. Then put on the rings, hand tight.

Submerge the jars so the lids are covered by at least one inch. Boil for 10 minutes.

Remove the jars and allow them to cool for a few hours on a towel. You will hear pops, that means the jars are sealing!

To make sure they are sealed, the lid should be slightly indented. If not, put them in the refridgerator and eat them up.