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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled japeņos Recipe

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This recipe for Pickled japeņos is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound (450g) fresh jalapeno peppers, washed, Fresh from our garden
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled, (fresh from our garden)
2 tablespoons black peppercorns
Directions:
Directions:
1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.

Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Storage: I've kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, use canning instructions and guidelines.
Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can use another chile pepper in place of the japeņos. The more colors the prettier the presentation.

 

 

 

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