Pickled Chilies
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Pickled Chilies
  Condiments    Mexican    Vegetables  
Last updated 6/12/2012 12:50:50 AM. Recipe ID 12311. Report a problem with this recipe.
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      Title: Pickled chilies
 Categories: Condiments, Mexican, Press enter, Vegetables
      Yield: 1 Servings
 
           Oil
      1 lb Jalapeno peppers --
           Washed/dried
    1/4 c  Carrots -- sliced
      1 md Onion -- sliced
           Salt -- to taste
           Garlic cloves -- peeled
      1 c  Vinegar
      1 c  Water
           Olive oil
 
  Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook
  only until skins blister.  Remove chilies and add carrots and onion
  and saute until tender/crisp. Peel and pack chilies in standing
  position in hot clean pint canning jars.  Add salt to taste; about
  1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
  and 2 onion slices. Heat equal parts of vinegar and water; pour
  mixture over chilies to within 1 inch of top of each jar. Insert a
  dinner knife on inside of filled jar to remove any bubbles; insert
  knife in middle of filled jars to remove bubbles there. This is done
  by moving the knife side to side. Add olive oil to within 1/2-inch of
  rim of each jar. Cover with lids and caps and adjust. Process in hot
  water bath for 15 minutes. Remove jars and place on towels away from
  any drafts to drain. Let stand 30-45 minutes until lids seal. Test
  seals after allowed time by pressing lids. If lids stay down they are
  sealed. If not, store those jars of pickles in refrigerator after
  they have cooled. Store sealed jars in pantry or under sink or in a
  cool, dark place.
  
  




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Recipe ID 12311 (Apr 03, 2005)

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