Pickled Jalapeno Rings
"A great topping for nachos and salads. There is a 1 week standing time on these babies - so plan ahead! From epicurious.com."
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 1 pint jars
- Serves:
- 6
ingredients
- 2 cups sliced jalapeno peppers, sliced into rings
- 8 slices carrots
- 2 bay leaves
- 4 white pearl onions
- 1 cup distilled white vinegar
- 1 cup water
- 1⁄2 teaspoon salt
directions
- Pack pepper slices into 2 pint jars. Add 4 carrot slices, a bay leaf and two onions to each jar.
- Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.
- Seal and cool 1 hour. Refrigerate 1 week before serving.
- Note: These pepper rings make a wonderful topping for nachos.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
