Text 4126, 79 rader
Skriven 2013-09-01 07:18:24 av Dave Drum (1:261/38)
Ärende: Chile 3847
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jalapeño Bread & Butter Pickles
 Categories: Pickles, Preserving, Squash, Chilies, Herbs
      Yield: 2 Quarts

      2 lb Jalapeño peppers
      1 lb Onions; thin sliced
    1/4 c  Pickling or Kosher or sea
           - salt *
  1 1/4 c  White distilled vinegar
      1 c  Apple cider vinegar
  2 1/4 c  Sugar
      1 tb Mustard seeds
      1    Star anise
      1    Cardamom pod
    3/4 ts Celery seeds
      1    One inch cinnamon stick
      6    Whole cloves
    1/2 ts Turmeric
      2    Clean 1-qt canning jars
           +=OR=+
      4    Clean 1-pt canning jars

  * Regular table salt has additives in it that will darken
  your pickles and make the color of the pickle juice muddy)

  I highly recommend that you wear protective gloves while
  cutting and de-seeding the jalapeños. If you don't have
  gloves, you can protect your hands with plastic baggies. If
  you must handle the cut peppers with your bare hands, rub a
  little vegetable oil over your hands first. The oil will
  provide your pores with some protection. Wash your hands
  thoroughly with warm soapy water after handling the peppers.
  Do not touch your eyes for several hours.

  Cut the stem end off of the jalapeños. Then cut them in half
  lengthwise. Remove and discard the seeds and the ribs. Place
  the peppers in a large bowl. Add the onions and stir in the
  pickling salt so that it is well distributed. Cover the
  peppers with a clean, thin towel. Put ice over the towel and
  place the bowl in the refrigerator to chill for at 4 hours.
  After 4 hours, rinse the salt off of the peppers and onions.
  Drain, and rinse and drain again.

  In a 4 or 6 quart pot, put the vinegar, sugar, and spices.
  Bring to a boil to dissolve the sugar. Add the peppers and
  onions. Bring to a boil again. Watch the peppers. As soon as
  they are all cooked through (you can tell because their
  color changes from a vibrant to a more dull green), start
  packing your canning jars with the peppers and onions, using
  a slotted spoon to remove them from the pan. Pack the jars
  evenly with the peppers and onions, up to about an inch from
  the top of the jars. Then pour the sugary vinegar mixture
  over the peppers, until it covers them.

  Cover the jars and let cool to room temperature before
  chilling in the refrigerator.

  If you are planning to store outside of the refrigerator or
  for an extended period of time, use canning jars. Sterilize
  your jars and lids first. Wipe the rims of the jars after
  you pack them with pickles. Process in a water bath for 10
  minutes. For specific canning instructions, see more
  detailed instructions on our bread and butter pickle recipe
  post.

  Makes 2 quarts.

  From: http://simplyrecipes.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... Cooking is a lot like making love. Just takes a little longer to clean up.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)