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Eduardo

Eduardo Limon

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Recipe of Jalapeños in Vinegar
Recipe

Jalapeños in Vinegar

30 mins
20 mins
Low
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Delicious chiles accompanied with vegetables in vinegar, spicy and delicious; You can pack them in glass jars and give them to your loved ones or friends. Be careful they are deliciously addictive!
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Ingredients

10 portions
  • 500 grams pickled jalapeño pepper, well washed and sliced ​​some to taste
  • 4 carrots, medium, well washed and sliced ​​slices
  • 1 head garlic, with shell split in half
  • 10 cambray onions, clean
  • 1/4 cups bean, green with shell
  • 1 cauliflower, chopped into small twigs
  • 1/4 cups raisin, tiny with shell
  • 3 zucchini, cut into slices
  • 1 corn, clean and cut into slices
  • 1 cup Water
  • 1 cup white vinegar
  • 5 black pepper, fat woman
  • 1 twig aromatic herb, (laurel, thyme, marjoram)
  • 1 teaspoon salt
  • 1 teaspoon sugar

Preparation

In the pot, add water (approximately one liter) and heat to a high flame, once it starts to boil add all the vegetables (including chilies) and when it boils again, let it boil for three minutes.
Meanwhile, to prepare the marinade, heat the vinegar and water with the salt and sugar in the saucepan, mix with the spoon and boil for five minutes.
Drain the vegetables in a colander to remove all the excess water. You can put them in a large toper or container with lid and place over them the still hot marinade, let it rest in a dark dry place for four to seven days before consuming, in this way they will cure and aromatize.
Or it can also be packaged in clean jars as follows:
Place the sterilized bottle on a clean and dry cloth, with the spoon place the vegetables inside it, add also the herbs of smell, the pepper and compaálos them with the spoon, add the boiling still boiling leaving a minimum space of one centimeter between the mouth of the bottle and content. If air bubbles remain, break them with a knife, close the bottle perfectly and let cool to room temperature and in a safe place, label with the product name, date of manufacture and expiration date. The chilies in vinegar are left to rest in a cool, dark place (it can be the cupboard) four to seven days before consuming, in this way they will heal and aromatize. Once opened this product keep it in refrigeration.

TIPS

The expiration date is the moment in which a product loses its own consumption characteristics; home-made pickled chilies preserve their consumption properties for up to a year.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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