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Dean's Pickled Jalapenos
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    Dean's Pickled Jalapenos

  • 20 fresh jalapeno chiles
  • 1 large clove garlic, peeled
  • 1 bay leaf
  • 2 or 3 sprigs fresh basil or oregano (opal basil is prettiest)
  • 1 3/4 to 3 cups distilled vinegar
  • Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add basil or oregano sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and top off jar with vinegar to within 1/2 inch of the top. Wipe rim, seal, and immerse jar 15 minutes in a boiling water bath. Let rest for a few days to blend flavors before opening jars and serving. Refrigerate after opening.

    Makes 1 quart.

    From: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
    Post Date: 11/26/97

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