11 - 20 of 20 for sweet pickled jalapeno peppers
1. Place corn ... heat. Add red pepper; cook, stirring ... in corn, cilantro, jalapeno pepper, salt and ... about 3 minutes or just until heated through.
Mix and add dressing: Mix and add to above - salt and pepper to taste.
Prepare cucumbers, sweet green and red peppers, carrots, cauliflower ... a piece of jalapeno or red pepper ... boiling water bath. Makes about 7 to 8 pints.
Drain vinegar from ... discard. Put sugar, peppers with juice and ... Stir together until sugar has dissolved. Put in jars and refrigerate. Makes 5 quarts.
Drain pickles and ... Slice and layer in jar 3 pickles, 2 or 3 peppers, garlic clove and 1 cup sugar. Repeat layers in jar. Shake each day for one week.
Put all vegetables through food processor. Place in 5 quart Dutch oven. Add all other ingredients. Bring to a boil; boil gently for 30 minutes. Pack ...
Pour juice off ... hot add 2 jalapeno peppers to the liquid, ... over the pickles. Seal the jars and let the pickles stand at least 10 days before using.
Chop vegetables in blender. Combine and add salt and water. Let set 6 hours or overnight. Drain well. Heat vinegar, sugar and spices. Add vegetables ...
Mix all ingredients. Bake at 400 degrees for 45 minutes. May be frozen uncooked.
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