• Nicole Shelly

Pickled Jalapeños

Make some spicy toppings for nachos and tacos this winter with the last of the hot pepper harvest. This takes 15 minutes and so much better than the store bought.



8-9 jalapeños, sliced

2 cloves garlic, smashed

1 cup vinegar

1 cup water

2 T. sugar

1 T. salt

1/2 t. cumin seeds

10 peppercorns

a few stems of fresh oregano

carrots and sweet red pepper optional

Combine all the ingredients except the oregano in a small sauce pan.

Bring to a boil and turn down to a simmer.

Simmer for about 8-10 minutes and transfer to a canning jar with oregano stems.

Store in the refrigerator.





#vegan #vegetarian #jalapenos #hotpeppers #carrots #peppers


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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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