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We love the combination of sweet and hot together. Last year when my wife was making sweet cucumber pickles, I suggested using jalapenos instead of cucumbers and a new star was born. Our friends are always asking when we are making more as they go so fast.
To get 7 pounds of Jalapeno peppers for cooking, you need to buy approximately 9 pounds of jalapenos. (I like to get a few red jalapenos to add to the visual appeal.)
Using gloves and eyewear for protection, slice and remove the tops of the jalapenos with the stems and discard. Core the jalapenos, removing the seeds. Slice the jalapenos in 1/8 to 1/4 inch circular rings. Place sliced jalapenos in the kitchen sink to wash. Slice the sweet onions in quarters or eighths and place with the jalapenos. Wash the jalapenos and onions.
Using a large pot, mix the pickling lime and 2 gallons of water thoroughly. While still wearing gloves, place the jalapenos and onions in the pot with the pickling lime and gently stir, getting all of the jalapenos covered in lime. Place the top on the pot and set aside, letting them soak for 24 hours. Stir the jalapenos a few times in the pickling lime.
After 24 hours, drain the jalapenos and onions in the sink and wash off the lime. Cover with fresh water and rinse. Change the water every hour for 3 hours, then drain completely.
In a separate container mix the sugar, apple cider vinegar, 1 cup water, pickling spice (tied in a bag), cinnamon sticks, and salt. Bring these ingredients to a boil and pour over the jalapenos and onions and let stand overnight. Cook all of the ingredients together for 35 minutes at a soft boil.
Wash the jars and put the pickled jalapenos in jars and seal. Sealed jars should be turned upside down to set the seal. Let them sit for 24 hours. Then eat and enjoy. If stored in a cool place, these pickles will last for 6 months or more.
We love to chop the pickled jalapenos up and serve them over softened cream cheese with pita chips or crackers.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
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!