Sunday, June 19, 2011

Bread and Butter Jalapeno Peppers

1 lbs Jalapeno Peppers, sliced into 1/8 inch rings
1 large Spanish Onion, sliced
3/4 cups Rice Vinegar
1/2 cup sugar
1/2 tsp fresh ginger, diced
1/2 tsp celery seed
1/2 tsp mustard seed
salt, to taste

In medium pan combine vinegar, sugar, ginger, celery seed, mustard seed and salt.  Heat on med until boils.  Clean and slice peppers and onions.  Make sure to take out seeds from peppers.  Place into hot vinegar mixture and stir.  Continue to cook and stir for approx 10 mins, or until soften.  Cool and reserve in clean glass jar.  Refrigerate

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