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Pickled Jalapenos

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Pickled Jalapenos  

 

20 fresh jalapeno

chiles

1 large clove garlic peeled

1 bay leaf

2 to 3 sprigs fresh

basil or oregano , opal basil is prettiest

1 3/4 to 3 cups distilled

vinegar

 

Wash chiles and cut off stems leaving the cap at

the top intact. Pierce each chile with a paring knife to allow vinegar to enter

the chile.

Place garlic and bay leaf in a hot sterilized quart canning jar,

then pack chiles tip down into jar as tightly and uniformly as possible. Add

basil or oregano sprigs when jar is half full.

Bring vinegar just to a boil

and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and

top off jar with vinegar to within 1/2-inch of the top. Wipe rim, seal, and

immerse jar 15 minutes in a boiling water bath.

Let rest for a few days to

blend flavors before opening jars and serving. Refrigerate after opening. 

Yields 1 quart.

 

 

 

 

 

 

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