Wednesday, January 04, 2006

Pickled Jalapeno Rings


2 cups sliced jalapeno peppers
4 carrote slices
2 bay leaves
2 pearl onions
1 cup distilled white vinegar
1 cup water
1/2 tsp. salt

Pack pepper slices into 2 pint jars. Add carrot slices, a bay leaf and an onion to each jar.

Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.

Seal and cool 1 hour. Refrigerate 1 week before serving. These pepper rings make wonderful nachos.
Makes 2 pints.


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