Sunday, January 22, 2006

Pickled Jalepenos


* jalapeno peppers
* several small cloves of garlic
* sprig of Mexican Oregano
* white vinegar, 5% to 6% acidity

Wash peppers; drain well and let dry; Prick skins in a few places.

Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic and a sprig of Mexican oregano (both additions are optional).

Pack the washed peppers into the jars. Bring vinegar to a boil. Fill the jars with boiling vinegar to cover the peppers well. Adjust the lids and process in a boiling water bath for 10 minutes.


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