Pickles, Preserves & Relishes |
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Quick Pickled Jalapeños - 2017
Recipe courtesy of Jim Wozny
INGREDIENTS
PREPARATION
Combine all ingredients except peppers in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
Pack peppers into a quart jar using tongs, cover with vinegar mixture, cover, and refrigerate until needed. Ready to eat tomorrow!
- 3/4 cup water
- 3/4 cup white wine vinegar - or distilled white vinegar
- 1 Tbs raw honey - or 3 Tbs white sugar
- 1 Tbs kosher salt
- 1 clove garlic, crushed
- 1/2 tsp oregano (Turkish preferred)
- 10 large jalapeño peppers, sliced into rings
PREPARATION
Combine all ingredients except peppers in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
Pack peppers into a quart jar using tongs, cover with vinegar mixture, cover, and refrigerate until needed. Ready to eat tomorrow!