31 January, 2012

Bobby Flay's Pickled Jalapeños (tweaked) | Everyday Southwest

Bobby Flay’s Pickled Jalapeños, Slightly Tweaked
2 cups white wine vinegar
1 cup red wine vinegar
1/4 cup sugar
1 Tbsp kosher salt
2 Tbsp pickling spices
10 jalapeño peppers


Combine all ingredients except jalapeños in a small saucepan and boil until salt and sugar are dissolved.

Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours. 

Will keep in refrigerator for at least 3 weeks.

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