[an error occurred while processing this directive] Visitors to this recipe since Jan 1, 2007

Pickled Jalapeņos Shells
(by Dale C. Clarke)

3 cups white cider or rice vinegar
2/3 cup raw sugar
1/4 cup sea or kosher salt
1 dozen medium sized red jalapeņo peppers
1 dozen medium sized green jalapeņo peppers
1 dozen medium shallot bulbs

Dale's Jalapeņo collection

I make jelly and pickles out of jalapeņo peppers. It is a flavor that I cannot resist. The pickling takes out a lot of the bite leaving the flavor and a mild hotness that enhances everything you use it in.Stored in a glass container this pickle will remain crispy for as long as two months. The flavor remains after but the shells get soft.

Making the Pickles:
Combine the vinegar, sugar and salt in a glass bowl and let this marinade sit.

Slice the peppers into rounds with a sharp knife, in this instance leaving the seeds.

Finely chop the shallot bulbs and add to the sliced peppers. Toss throughly to mix color and distribute shallots. Move pepper mix into a sealable glass canning jar and pour in the marinade to fill the jar. Stir gently toremove any bubbles. If short liquid, add vinegar to cover and shake well but gently after sealing the jar. Refrigerate at least 24 hours before using. You may use a glass container with a tight fitting lid if you have no canning jars.

Makes abour 2 1/2 cups of pickles. These pickles can be used in salads, soups, jerk dishes, or anywhere you want to add a flavorful kick.

Enjoy! ((-: