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Preserving Peppers & Making Jalapeño Poppers
One way to pickle peppers is to preserve them whole. Clean them, leave a bit of the stem on, and put them in a wide-neck jar. For a quarter pound of chiles, mix half a cup of sugar, 1-1/2 cups of white wine vinegar, and half-a-dozen black peppercorns in a pan over medium heat and bring to a boil. Immediately pour the hot vinegar over the peppers, almost to the top of the jar and seal well. Stored in the refrigerator, the chiles will last for a year. If you’re just swamped with peppers, you can clean them, cut them in half, remove the seeds and ribs, and freeze them for a year. Now, as to that recipe, we’ve come across several. This is one choice for Jalapeño Poppers; it looks a little quirky to us, but then all of them do. We hope it’s what you’re looking for. |
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