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Pickles, Preserves & Relishes

Quick Pickled Jalapeños​ - 2017
​​​Recipe courtesy of Jim Wozny

INGREDIENTS
  • 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!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking