|Wife of the Chef|
|by Courtney Febbroriello|
Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life.
Results 1 - 10 of 39 for whole jalapeno peppers pickle
Result Page: 1
Wash peppers. and slice ... Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.
Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers ... quart jars in a boiling water bath for 10 minutes. Yield: about 9 pints
Cut jalapeno peppers in half. Devein ... lot of peppers to make a pint. It takes someone who has canned before to estimate the amount of vinegar and sugar.
To make pickling ... of jar. Wash peppers and wipe (pat) ... oregano. (This seems to work out better if you fry the peppers on medium heat instead of high.)
Wash peppers and puncture each ... Cover peppers up to 1/2 inch from top of jar. Seal and process 10 minutes in hot water bath. Enough solution for 2 pints.
Bring sugar, vinegar, ... let simmer until peppers are cut. Wearing gloves, slice jalapenos in thick slices. ... placing on jars, so there will be no rusting.
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 ...
Wash jalapeno peppers. Pack tightly ... boiling. Pour over peppers, so that they are well covered. Seal jars. Process pint jars 10 minutes in hot water bath.
Drain jalapenos, remove seeds ... eggs evenly over mixture. Sprinkle with paprika and bake at 350 degrees for 40-45 minutes. Cut into squares and serve.
Slice the jalapenos in half lengthwise ... Sprinkle with cayenne pepper. This is ... jalapenos coming through, because the burn is smothered by the cream cheese.
Result Page: 1
top of page