Wednesday, December 12, 2007

spice things up this holiday season

These pickled jalapenos are perfect for adding some pizazz to your martinis

1 1/2 pound jalapenos (stems removed)
1 quart white vinegar
12 cloves garlic
6 bay leaves
2 tablespoons salt
1 tablespoon pepper

Bring all of the ingredients to a boil in a saucepan. Simmer over low heat for 15 minutes until the jalpenos are soft. Remove from heat and let steep for 30 minutes. Discard the bay leaves and pour the jalapenos and their liquid into a canning jar. Cool and refrigerate.

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