Sunday, July 18, 2010

Pickled Jalapeños

Pickling can sound kind of intimidating.  But this is really quick and as simple as can be.  Don’t be afraid to do your own pickling!
 
Pickled Jalapenos
 
6 small jalapeños
1 1/3 cups rice vinegar
2 Tbl fresh lime juice
2 tsp salt
 
Slice the jalapeños cross-wise into 1/8-inch thick circles, discarding the top and bottom slices.  Place in a medium-sized bowl. 
 
Combine the vinegar, lime juice and salt in a small saucepot and bring to a boil, stirring until the salt is dissolved.  Pour this hot mixture over the jalapenos.  Let stand at room temperature for 1 hour.  Refrigerate in an air-tight container.  Will keep 1 week. 

 

SERVED AT THIS DINNER PARTY

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