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sweet… hot…

http://cinziamazzamakeup.com/?x=miglior-sito-per-comprare-viagra-generico-200-mg-spedizione-veloce-a-Napoli by Linda Hopkins

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  • cialis generico 2017 Sweet: Something that is awesome –  “Girl, that is one sweet outfit!”
  • does generic levitra work Hot: One who is: a. gorgeous b. pretty c. beautiful d. cute e. attractive – “George Clooney is so hot!”

viagra generico 50 mg miglior prezzo pagamento online a Parma Nice definitions in the current urban language, but not the sweet or hot I’m talking about here…

go My friend and neighbor, Ronnie Jaap, dropped by yesterday smack dap in the middle of  my current “pickling craze” with a bag of big fresh jalapeño peppers for me. How convenient! Now I have a jar of pickled jalapeños in my fridge! It’ll be about a week before I can use them but when they are ready, I’ll stem and slice them, remove the seeds and use the slices or dice them into any recipe that could use a bit of spice and a touch of sweetness. Or maybe use them whole as a condiment for my favorite Mexican, Southwestern, or Tex-Mex dishes and beverages. I’m already thinking how great a slice would be with a tall icy cold Bloody Mary. The week needs to go by faster! Thanks Ronnie, we’ll have to make a day of it.

Pickled Jalapeños

1/2 pound (about 6 or 7 large) fresh jalapeño peppers
1 cup water
3/4 cup white distilled vinegar
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 tablespoon kosher or sea salt
1 bay leaf
1 1/2 teaspoons whole coriander seeds
2 large garlic cloves, peeled
1 1/2 teaspoons whole black peppercorns

Poke each pepper 3 or 4 times with the tip of a sharp paring knife and pack jalapeños tightly in a large glass wide mouth jar.

In a non-reactive saucepan, bring all the remaining ingredients to a boil, then reduce the heat and simmer for 5 minutes.

Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool at room temperature. Once cool, refrigerate for at least a week before using to allow the jalapeños to develop their full flavor. May be kept for 2 to 3 weeks, refrigerated. To preserve longer, use the canning instructions and guidelines found here.

If you do go to the work, time, and trouble to can them, but sure to double or triple the recipe.


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