Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pickled Jalapeno Peppers
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- #5183
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds fresh jalapeno peppers
2 1/2 cups carrots, sliced
1 large onion, cut into 8 wedges
4 cups white vinegar
2 cups water
1/2 cup olive oil
4 tablespoons canning salt
18 peppercorns
directions
Combine the white vinegar, water, olive oil, pepper corns and canning salt in a medium sauce pan. Bring it to a boil, lower heat and simmer.
Pack the peppers, onion and carrots into hot sterilized jars. Pour the hot vinegar mixture over them to within 1/2 inch from the top of the jars. Wipe the jars clean.
Adjust the lid and band, according to the manufacture's directions, and process them in boiling water, making sure the jars are complete covered with water. Return the water to a boil and process for 10 minutes. This will help seal the jars.
Allow the peppers to cure for a minimum of 6 weeks. The longer you allow them to cure, the better they will taste.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
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