| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Medium-sized garlic clove |
| 1/4 |
ts |
Onion flakes |
| 1 |
sm |
Or medium bay leaf |
| 1/8 |
ts |
Ground oregano |
| 1/8 |
ts |
Thyme leaf (not seed) |
| 1/8 |
ts |
Marjoram |
| 1 |
tb |
Vegetable oil (olive; refined sesame, corn) |
| 3 |
tb |
Sugar |
| 9 |
tb |
Salt |
| 2 |
pt |
Water |
| 2 |
pt |
Vinegar (5 percent) |
INSTRUCTIONS
BOILING BRINE SOLUTION
MIX TOGETHER
Using fresh Jalapeno peppers, blanch peppers for 3 minutes in boiling
water. To prevent collapsing, puncture each pepper. Add the following
ingredients to a pint jar packed with the blanched peppers before cooling
occurs.
Cover with boiling brine solution prepared as follows: Mix together.
Close the containers and process 10 minutes in boiling water, then cool.
Note: Jalapenos must be hot when brine solution is added. The addition of
carrot slices adds color to the product.
Posted to fatfree digest V97 #214 by paul@farmerspick.com on Sep 18, 1997
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