Free Recipe Pickled Jalapenos #3
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Jalapenos #3 Recipe
Fresh raw Jalapeno peppers;
-slit side of each to allow
-vinegar to get inside; but
-leave stems on
Raw carrot and onion slices
-(1/4 cup; total, or less to
-each cup of peppers)
1 Clove raw garlic; sliced,
-per pint
Equal amounts water and
-vinegar (quantity depends
-on number of peppers)
1/2 ts Of salt per pint of
-pepper/vinegar/water
-mixture
Pickled Jalapenos #3 Preparation
Pack jalapenos, mingled with carrot, onion, and garlic slices, into canning jars. (Pint jars are most convenient.) Pour vinegar/water/salt mixture to fill near top of jar. Pour about 1/8 inch of oil (Wesson or whatever) on top. Don”t fill jar all the way to top (leave 1/4 inch of air). Screw lid on, not extremely tight, and process in boiling water for 15 minutes. (Some air will be forced from jar, so leaking bubbles from the jar are natural. Remove from hot water and keep for several weeks or months before eating. Once opened, they are kept in the refrigerator. In fact if you have room for them, keep the jars in the refrigerator for the whole curing period. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 1
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