Pickled Jalapenos
 
since jalapeno chiles vary greatly in their "hotness," the resulting 
spiciness of this pickle will depend on the primary ingredient. remove 
the seeds as described in the recipe for a tamer version, or leave them 
in if you like things spicy. 
 
 
4 cup  (1 l) whole jalapeno chiles
1 cup  (250 ml) kosher or pickling salt dissolved in
4 cup  (1 l) cold water
2 cup  (500 ml) distilled vinegar
1 tsp  (5 ml) sugar
1 tsp  (5 ml) salt
2 - 3   onions, sliced
2 - 4 clove  garlic, sliced
1   bay (laurel) leaf, crumbled
  olive oil
 
combine the jalapenos and salt solution in a clean container and 
let stand at room temperature for 3 days. drain the chiles and slit 
each, scooping out and discarding the seeds if desired. combine 
the vinegar, sugar, salt, onions, garlic, and bay leaf in a non-reactive 
pot and bring to a boil over moderate heat. add the chiles and simmer 
covered for 5 minutes. transfer the chiles to sterile glass jars and pour 
the vinegar mixture over them to fill the jars about three-quarters full. 
fill the jars with olive oil and seal immediately. turn the jars at least 
once a day to mix the oil with the chiles. store refrigerated for up to 
3 months. makes about 2 quarts (2 l). 
 
bon appetit from the chef at worldwide recipes 
 
 
 
-- 
(ID: 1669) Mirror: rec.food.recipes: Sat, Aug 13, 2005


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