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Make your own little jars of pickled jalapenos. So many ways to use them.
For the brine: in a saucepan, bring to a boil the water, vinegar, salt, and oil.
Place the diced jalapenos in 1/2-pint jars until almost full. This recipe of brine is enough for about 6 1/2-pint jars. Ladle the brine over the jalapenos to within 1/4″ from the top. Microwave the jars one at a time on high for 75 seconds each. Place a lid and ring on each jar to seal. Let sit undisturbed for 1/2 day and the lids should pop down with a vacuum seal. If they don’t, you could microwave the jars (uncovered) again, and try a different jar or lid.
For canning 1/2-cup jars, microwave for 50 seconds. For canning pint jars, microwave 2 1/2 minutes.
Use these little jalapenos on any Mexican food including nachos and enchiladas.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!