"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Jalapeņo Peppers Recipe

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This recipe for Pickled Jalapeņo Peppers, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Hughes

Category:
Category:

Ingredients:  
Ingredients:  
jalapeņo peppers
5 c. white vinegar
1 c. water
3 c. sugar
1 T. pickling spice
2 T. salt

Directions:
Directions:
Wash pepper leaving stems or slice crosswise. In large pot add vinegar, water, sugar, pickling spices and salt. Heat. When sugars are dissolved, add peppers. Bring to boil. Cook 3-5 minutes until peppers change colors. Pack in jars and seal. For the best flavor, let set a few days before serving.

Personal Notes:
Personal Notes:
Veteran: (Husband) Glen Hughes - Navy - WWII

 

 

 

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