1 - 10 of 45 for pickled jalapeno

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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 ...

Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers in 2 or 3 places with the tip of a thin, sharp knife. If you want to ...

Cut jalapeno peppers in half. ... takes a lot of peppers to make a pint. It takes someone who has canned before to estimate the amount of vinegar and sugar.

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 ...

Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in. Combine liquid and remaining ...

The jalapeno is a hot ... a delicious relish pickled in olive oil ... covered. Seal jars. Process 1/2 pints and pints for 10 minutes in boiling hot water bath.

Boil honey and vinegar together. Wash jalapenos; slice in ... into sterilized jars; cover with hot syrup; seal. NOTE: To prevent burnt hands, wear gloves.

Combine 1 clove ... carrots, onion and jalapenos. Cook a ... excess oil and add enough vinegar to cover and bring to boil. Pack in sterilized jars and seal.

To make pickling solution, dilute a good grade vinegar with an equal amount of water. Bring to a boil and cool. Prepare enough of the pickling ...

Wash peppers and puncture each with toothpick 3 or 4 times. Pack tightly in jars. Cover with solution of: Mix ingredients and bring to a boil. Cover ...

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