Sam Arnold's Fort-style Pickled Jalapeños
- 1 lbs medium size fresh jalapeños (12 – 16)
- 3 1/2 cup cider vinegar
- 1 3/4 cup water
- 1/2 cup sugar
- 1 1/2 tsp salt
- 2 1/2 tsp sesame oil
- 1 tsp pickling spice
- 3/4 cup coarsely chopped yellow onion
- 3/4 cup coarsely chopped carrot
- 3 cloves garlic, peeled, whole
Rinse the jalapeños and trim off the woody end from the stems. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapeños, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
While still hot, transfer the jalapeños and pickling juice to a sterilized 2 – 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
Pickled Jalapeños Stuffed With Peanut Butter Ingredients:
- 1/4 cup peanut butter (smooth or chunky)
- 2 tsp Mango Chutney
Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the two halves attached at the stem end.
Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together.
Arrange on a platter and serve.Makes 4 Source:
Submitted by: Recipe Group Member
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