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Receta Dean's Pickled Jalapenos
by Global Cookbook

Dean's Pickled Jalapenos
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Ingredientes

  • 20 x fresh jalapeno chiles
  • 1 lrg clove garlic peeled
  • 1 x bay leaf
  • 2 sprg fresh basil or possibly oregano - (to 3 sprigs) opal basil is prettiest
  • 1 3/4 c. distilled vinegar - (to 3 c.)

Direcciones

  1. Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile.
  2. Place garlic and bay leaf in a warm sterilized qt canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add in basil or possibly oregano sprigs when jar is half full.
  3. Bring vinegar just to a boil and pour over chiles. Let sit 2 min then tap jar to release air bubbles and top off jar with vinegar to within 1/2-inch of the top. Wipe rim, seal, and immerse jar 15 min in a boiling water bath.
  4. Let rest for a few days to blend flavors before opening jars and serving. Chill after opening.
  5. This recipe yields 1 qt.
  6. Yield: 1 qt