| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Sliced jalepeno peppers; (the pickled kind found in the ethnic area of most supermarkets). Either the plain or mixed with carrots are good. |
| 4 |
c |
Sugar |
| 5 |
pt |
Canning jars with sealing lids; (Kerr) |
INSTRUCTIONS
Another great treat for a side which I may (or may have not) mentioned in
the past - sometimes I have a senior moment and forget - are Candied
Jalapenos. These are made just about the same way and taste great alongside
a plate of ribs or brisket.
Place the strained jalapenos with the sugar into a stockpot. Heat slowly
until the sugar melts. Increase heat until the mixture boils. Reduce heat
and immediately begin to fill jars. Fill to within 1 inch of the top and
make sure the peppers are covered with syrup. Place 1 tablespoon sugar on
top of the peppers. Wipe off the top of the jar and seal with the lid and
band (the lids should be in boiling water to soften the rubber seal). Screw
the bands on gently making sure that the lids are seated. Place in an area
out of drafts until completely cooled. Allow to age for 3 or 4 days before
opening the first jar. Refrigerate after opening jars. These are great! The
sugar tempers a bit of the heat and makes a sweet mix of flavors.
Posted to bbq-digest by "Glenn Manning" <gmanning@ionet.net> on May 4, 1998
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