posted by Philip 04-24-99 10:39 AM
Ingredients per quart:
1 Qt. jalapenos
1-1/3 cup white vinegar-5%
1 TBSP. salt
1 TBSP. olive oil
Sterilize quart jars and lids and wash peppers (remove stems).
Put one clove garlic, pieces of onion and pieces of carrot into jar.
Start cooking peppers in cold water. Bring to a boil and cook for 6-7 minutes. Drain and put them in jar with other ingredients and pour one TBSP. salt on top.
While peppers are cooking, put 1-1/3 cup white vinegar and 2/3 cup water in pot and bring to a boil. Pour this in jar. After everything is in the jar, pour one TBSP. olive oil on top and seal jar. Process 10 minutes.
Do not open for six weeks.
This recipe is a variation of three or four I have tried and modified with trial and error!
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