i've made these before...
but needed to replenish them.
they're easy to make...
and very tasty!
***
Time: 10 minutes, plus 5 days’ standing time
6 jalapeno peppers (3 ounces)
1/2 cup distilled white vinegar
3 teaspoons kosher salt.
1. Wearing rubber or latex gloves, slice peppers very thinly. Place them in a jar and stir in vinegar and salt. Cover loosely with a lid, or with cheesecloth and a rubber band.
2. Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.
Yield: 1 1/2 cups.
***
This looks yummy. Will have to try it one of these days!
ReplyDelete@ajira...you should try them. they're very easy to make & really tasty!
ReplyDelete