|by Ben Reed|
Whether consumed in celebration, imbibed in haste, or sipped and savored, drunk on their own or with a chaser, shots never fail to hit the spot.
Tip: Try dill pickles for more results.
Results 1 - 10 of 28 for jalapeno dill pickles
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Put peeled eggs in 1 gallon jar. Boil all ingredients, except eggs for 15 minutes. Pour hot mixture over eggs until eggs are covered. Add water to ...
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. ...
Wash cucumbers and ... large heads of dill, garlic clove, and jalapeno peppers. Pack in ... and process 20 minutes in boiling water bath. Old-fashion dill.
Wash and scrub ... white vinegar 1 tsp. alum Boil 10 minutes. While doing the brine, to each jar add: 1 jalapeno pepper 2 dill weeds or 2 tsp. dill seed
In a medium saucepan combine meat and barbecue sauce. Cook, covered, over medium heat until heated through, stirring occasionally. Place a cheese ...
Pour juice off the gallon of dill pickles into a large ... hot add 2 jalapeno peppers to the ... and let the pickles stand at least 10 days before using.
Drain vinegar from pickles and discard. Put ... pickles in large vessel. Stir together until sugar has dissolved. Put in jars and refrigerate. Makes 5 quarts.
Combine all ingredients and mix well. Chill one hour.
Cut first 4 ingredients into bite-size pieces; add olives. Make a little or alot, keeps well. Make the day before serving. Keep in refrigerator.
Put above ingredients in the food processor or blender at slow speed and blend until reduced to consistency you prefer.
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