Ingredients
1 oil
1 lb jalapeno peppers --
1 washed/dried
1/4 cup carrots -- sliced
1 medium onion -- sliced
1 salt -- to taste
1 garlic cloves -- peeled
1 cup vinegar
1 cup water
1 olive oil
Directions
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook Pickled Chilies Recipe brought to you by Recipe
Ideas
only until skins blister. Remove chilies and add carrots and onion
and saute until tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to taste; about
1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
and 2 onion slices. Heat equal parts of vinegar and water; pour
mixture over chilies to within 1 inch of top of each jar. Insert a
dinner knife on inside of filled jar to remove any bubbles; insert
knife in middle of filled jars to remove bubbles there. This is done
by moving the knife side to side. Add olive oil to within 1/2-inch of
rim of each jar. Cover with lids and caps and adjust. Process in hot
water bath for 15 minutes. Remove jars and place on towels away from
any drafts to drain. Let stand 30-45 minutes until lids seal. Test
seals after allowed time by pressing lids. If lids stay down they are
sealed. If not, store those jars of pickles in refrigerator after
they have cooled. Store sealed jars in pantry or under sink or in a
cool, dark place.
Recipe By : Estella Gomez - Press Enterprise
From: Steve Sanders
Servings: 1 servings
Categories: Chili
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We can trace the history of `recipes` back into distant history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the Romans used a wide range of herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices led to an increase in books on cookery, some of which still exist in academic collections. By the advent of the twentieth century, recipe books were increasing in popularity mostly due to increased literacy, more free time and being a little richer. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Pickled Chilies recipe.
