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Peter Piper Has Nothing On These Sweet-Hot Treats

May 22, 2017
By Donna Erickson - Prime Time With Kids , OVParent

Imagine taking a hungry bite into a warm grilled-cheese sandwich. Yum - good comfort food, right? Now imagine eating that same sandwich, but this time there are crispy pickled jalapeno pepper rounds tucked inside. Now that's a crunchy bite, and a tasty transformation.

Peter Piper, who picked a peck of pickled peppers from Mother Goose fame, knew his stuff. My family likes to add these kicky peppers to just about anything, whether they top nachos, fish or beef tacos, enchiladas and tortillas, or they're tucked in a bun with a brat when we gather with friends for a picnic at the baseball park.

Instead of spooning a jar of commercially processed jalapeno peppers on top of your dishes, make these fresh and yummy pickled jalapeno peppers in minutes in your kitchen with your kids. Discover the big difference in texture and flavor.

Article Photos


Makes about 2 pints

1 cup white vinegar

1 cup water

4 tablespoons sugar, or more to taste (adding more sugar turns down the heat)

2 cloves garlic, sliced in half

1 tablespoon salt

7 fresh jalapeno peppers (from the produce area of your market, or later this summer, your garden), thinly sliced

2 fresh red or yellow mini sweet peppers, thinly sliced

2 pint-size glass jars

Stir together the vinegar, water, sugar, garlic and salt in a cooking pot and bring to a boil.

Add sliced jalapeno and sweet peppers, stir, turn off heat and let sit for 10 minutes.

Remove peppers with a slotted spoon to jars, then fill to the top with remaining liquid. Cool.

Keep refrigerated and serve with favorite dishes for up to one month.

Cook's note: The oils in fresh jalapeno peppers can irritate skin and be painful if you touch your eyes. You may wish to wear deli or rubber gloves when slicing the peppers. Wash your hands well with soap and water afterward.



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