By Bailey Barrett from July 2014 Issue
A mix of jalapeño peppers and onions that is typically served with crackers and cream cheese.
Great Cooking Tips
Preserving peppers and more
1.It takes about 9 pounds of peppers to make 9 full pints of canned jalapeños.
2. The University of Kentucky Extension Service recommends water-bath processing on jams, jellies, and pickles. Finishing these products in a water bath provides an additional barrier against spoilage. For more information on preserving pickles go online to www2.ca.uky.edu/agc/pubs/fcs3/
3. You can make stuffed peppers with mild banana peppers, which also freeze well. Blanching the peppers in boiling water ensures that they will cook evenly as they bake.
See the recipe
4 C sliced or chopped jalapeños
4 C sliced or chopped onion
1 Tbsp canning salt
1 C white vinegar
2 1⁄2 C sugar
1 tsp celery seed
1 tsp yellow mustard seed
Combine peppers and onions with salt and cover mixture with cold water. Let it sit for an hour. Drain and rinse. Combine pepper mixture in a saucepan with vinegar, sugar, and seeds. Simmer until soft but not mushy. Spoon into hot jars and cover with hot lids. Seal in boiling water bath for 10 minutes. Serve with buttery crackers and cream cheese. Makes about 6 half-pints.