baileyboop
07-22-2006, 11:18 AM
Author: barbara
Date: 09-20-05 11:25
4 1/2 cups water
3 Tablespoon vegetable oil
1 1/2 teaspoon salt
3 bay leaves
2 large carrots, sliced thinly
4 1/2 cups white vinegar
3 lbs jalapeno
1 medium red onion, sliced in crescents
4 cloves garlic, sliced
optional sprigs of any fresh herb like oregano, thyme, cilantro
In large pot, bring water, oil and bay leaves to boil. Add carrots and boil until tender, about 7 to 9 minutes. Add the vinegar. Return to boil. Add jalapeno. Boil vigorously for 3 minutes. Drain peppers and reserve liquid. Pack peppers in jars with carrots, onion, garlic and herbs, leaving 1/4 inch head space. Bring liquid to boil and pour over peppers. Process in hot water bath for 15 minutes. If you do not wish to go through canning process, you must refrigerate.
Another one....
PICKLED JALAPENO PEPPERS
1 cup vinegar
1/4 cup olive oil
1 tablespoon pickling spice (tie in a bag) discard later
1/4 cup water
1 teaspoon canning salt
Bay leaves
Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar.
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean; tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret.
Date: 09-20-05 11:25
4 1/2 cups water
3 Tablespoon vegetable oil
1 1/2 teaspoon salt
3 bay leaves
2 large carrots, sliced thinly
4 1/2 cups white vinegar
3 lbs jalapeno
1 medium red onion, sliced in crescents
4 cloves garlic, sliced
optional sprigs of any fresh herb like oregano, thyme, cilantro
In large pot, bring water, oil and bay leaves to boil. Add carrots and boil until tender, about 7 to 9 minutes. Add the vinegar. Return to boil. Add jalapeno. Boil vigorously for 3 minutes. Drain peppers and reserve liquid. Pack peppers in jars with carrots, onion, garlic and herbs, leaving 1/4 inch head space. Bring liquid to boil and pour over peppers. Process in hot water bath for 15 minutes. If you do not wish to go through canning process, you must refrigerate.
Another one....
PICKLED JALAPENO PEPPERS
1 cup vinegar
1/4 cup olive oil
1 tablespoon pickling spice (tie in a bag) discard later
1/4 cup water
1 teaspoon canning salt
Bay leaves
Wash peppers. and slice 1/4 to 1/2 inch thick.
Pack loosely in a jar with 1 bay leaf in each jar.
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean; tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret.