Food recipes
Pickled Jalapenos
Pickled Jalapenos Ingredients: water, bottled, generic vinegar, distilled salt, table oil, olive, salad or cooking peppers, jalapeno, raw Directions: For the brine: in a saucepan, bring to a boil the water, vinegar, s...
Pickled Jalapenos
Ingredients:
water, bottled, generic
vinegar, distilled
salt, table
oil, olive, salad or cooking
peppers, jalapeno, raw
Directions:
For the brine: in a saucepan, bring to a boil the water, vinegar, salt, and oil.
Place the diced jalapenos in 1/2-pint jars until almost full.
This recipe of brine is enough for about 6 1/2-pint jars.
Ladle the brine over the jalapenos to within 1/4 from the top.
Microwave the jars one at a time on high for 75 seconds each.
Place a lid and ring on each jar to seal.
Let sit undisturbed for 1/2 day and the lids should pop down with a vacuum seal.
If they dont, you could microwave the jars (uncovered) again, and try a different jar or lid.
For canning 1/2-cup jars, microwave for 50 seconds.
For canning pint jars, microwave 2 1/2 minutes.
Use these little jalapenos on any Mexican food including nachos and enchiladas.
Ingredients:
water, bottled, generic
vinegar, distilled
salt, table
oil, olive, salad or cooking
peppers, jalapeno, raw
Directions:
For the brine: in a saucepan, bring to a boil the water, vinegar, salt, and oil.
Place the diced jalapenos in 1/2-pint jars until almost full.
This recipe of brine is enough for about 6 1/2-pint jars.
Ladle the brine over the jalapenos to within 1/4 from the top.
Microwave the jars one at a time on high for 75 seconds each.
Place a lid and ring on each jar to seal.
Let sit undisturbed for 1/2 day and the lids should pop down with a vacuum seal.
If they dont, you could microwave the jars (uncovered) again, and try a different jar or lid.
For canning 1/2-cup jars, microwave for 50 seconds.
For canning pint jars, microwave 2 1/2 minutes.
Use these little jalapenos on any Mexican food including nachos and enchiladas.