SW Veg: Pickled Jalapeños

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* Exported from MasterCook *

 

Pickled Jalapeños

 

Recipe By :Stephan Pyles

Serving Size : 0 Preparation Time :0:00

Categories : Pickles & Relishes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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12 jalapeño chiles

1/2 cup olive oil

1 large onion -- thinly sliced

4 large garlic cioves -- minced

1 carrot -- thinly sliced

1 cup cider vinegar

1 teaspoon sugar

2 teaspoons salt

1/4 cup chopped fresh cilantro leaves

2 dried bay leaves

1 teaspoon cumin seeds

 

Place the jalapeños in sterilized pint jars. In a saucepan, heat the oil to

lightly smoking and add the onion, garlic, and carrot. Sauté over medium heat

for 5 minutes. Add the vinegar, 1/2 cup water, sugar, and salt and bring to a

boil. Remove from the heat. Stir in the cilantro, bay leaves, and cumin seeds.

 

Pour the liquid over the jalapeños, filling the jars to the top. Seal tightly.

These pickles will keep sealed in a cool, dark, dry place for 1 year, or

unsealed in the refrigerator for 3 months.

 

Source:

" Southwestern Vegetarian "

S(Formatted by):

" N. Braswell, Dec-10-2000 "

Copyright:

" 2000, Clarkson Potter, New York "

Yield:

" 1 quart "

 

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Per Serving (excluding unknown items): 1077 Calories; 108g Fat (86.8% calories

from fat); 2g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

4294mg Sodium. Exchanges: 3 Vegetable; 21 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Author's note: In Texas, pickled jalapeños are considered one of the

four major food groups (barbecue is another). A dish of these was always on the

table when I was growing up. Because the seeds are left in, these are very hot.

They are not only a terrific accompaniment for barbecue, hut they also make a

good addition to marinades, relishes, and salads.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0