"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Picked Jalapeno Peppers, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jalapeno peppers to fill 2 pints 1 c. vinegar 1/4 c. water 1/4 c. olive oil 1 tsp. salt 1 tbsp. mixed pickling spices (optional)
Wash peppers and puncture with a toothpick 3 or 4 times. Pack tightly into jars. Combine remaining ingredients and bring to a boil. Cover peppers up to 1/2 inch from top of jar. Seal and process according to canning directions.
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