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Receta Pickled Jalapenos
by Global Cookbook

Pickled Jalapenos
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Ingredientes

  • 6 lb Jalapeno
  • 5 c. Vinegar
  • 1 c. Water
  • 4 tsp Pickling salt
  • 2 Tbsp. Sugar
  • 2 x Cloves garlic

Direcciones

  1. Wash peppers. If small peppers are left whole, slash 2-5 slits in each.
  2. Quarter large peppers. Blanch in boiling water. Flatten small peppers.
  3. Fill half-pint or possibly pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 min. Remove garlic. Pour warm pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 min at below 1000 feet, 15 min at 1001 to 6000 feet and 20 min above 6000 feet.
  4. NOTES : Caution: To prevent burns, wear rubber gloves when you handle warm peppers. Wash your hands thoroughly with soap and water before touching your face. Ensure which all safe canning practices are followed.