This was a facebook post from 2020. Posting here so that I can find it, again.
Candied and pickled Jalapenos. I don't have canning hardware so these will just go into the fridge until I eat them all. Not as good as fresh, but I'll have chilis when I need them.
1 pint of apple cider vinegar.
3/4 cup of Sugar in the raw
3 tablespoons of kosher salt
10 good size fresh jalapenos.
Dice the jalapenos into 1/4" wheels. Add the salt and sugar to the vinegar and bring to a rolling boil. Cut the heat and add the jalapenos. Let them sit for 20 minutes, them move them into mason jars. Let cool completely and either can the or move them into the refrigerator.
No comments:
Post a Comment