Garlic Dill Jalapenos
These are peppers pickled as though they were cucumbers, refrigerator style. Insanely tasty.
- dill weed (dry or fresh)
- garlic (fresh or jarred, not powder)
- Start with your containers: plastic deli quarts are a good choice. Slice your peppers into thin rings, about 3-4 mm thick. Pack them gently into the containers. Add a lot of crushed garlic and dill weed to each container.
- Heat a 50/50 mix of water and vinegar; add about a tablespoon of salt per quart. When the salt is all dissolved and the water is warmer than you want to put your hand in, carefully pour it over the cucumber slices until submerged.
- Lid them and let them cool to room temperature, then keep in the refrigerator.
recipes/preserves/garlic_dill_jalapenos.txt · Last modified: 2020/12/05 15:02 by admin