Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
eel the chickpeas for this recipe. It's a small time
Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally.
Marinate, chilled, at least 8 hours.
Chilled jalapenos will keep chilled 3 days.
Roll the Velveeta between waxed paper until about 1/4-inch thick.
Spread with the cream cheese.
Spread layer of chopped green onions with tops.
Spread layer of chopped green chilies (large can) and chopped (pickled) jalapenos.
Roll up like a jelly roll and sprinkle top with paprika.
Place with seam down on a platter and cover with plastic wrap.
Chill until set.
When ready to serve, slice crosswise and serve with Fritos or Wheat Thins to dip with.
Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.
heese. and the (OPTIONAL) minced pickled jalapenos.
Pour about 1/2
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
Using a knife or spoon, remove the seeds and ribs under running water.
Pack the halves with peanut butter, press together, and arrange on a serving plate.
Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno.
A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
our cream. Garnish with the pickled jalapenos and scallions.
Wash jalapenos and pack tightly in clean jars.
Mix vinegar, water, olive oil, salt and mixed pickling spices.
Bring to a boil. Pour over jalapenos.
Seal.
Process in water bath for 10 minutes.
Remove from hot water.
Let cool.
Cut jalapenos in half lengthwise and remove seeds, place in paper towel to remove juice. Mix together all ingredients, and spoon into halved jalapenos. Refrigerate in covered container for 2 hours. Serve.
Wash and pack fresh jalapenos, sliced carrots and garlic cloves into clean, sterilized jars.
Combine vinegar, water, olive oil, canning salt and pickling spices in saucepan.
Bring to a boil.
Cover peppers with boiling liquid, leaving 1/2-inch headspace.
Close and process 10 minutes in boiling water bath.
Wash jalapenos and prick each with a needle.
Do not cut stems off.
Pack into pint jars with clove of garlic and 1 teaspoon dill seed per jar.
Mix cider vinegar, water and canning salt.
Simmer for 5 minutes.
Pour immediately over peppers.
Should be enough for 5 to 6 pints.
Seal and process.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
lid. Pour in the pickled beets and juice. Add onions
t, but since the original recipe called for a 6 pound
n the oven. Place the Pickled Jalapeno slices on one side
he recipe is, other times I'll add more of the jalapenos
This loosens the skins for easy removal.
Cut skinned tomatoes
When it comes to the pickled peppers, B and G hot
often the skins. Remove the jalapenos, slice them open and remove