Pickled Jalapenos and Onions
Pickled Jalapenos and Onions
Submitted by Corporate Chef Andy Stewart
Sauces and Flavoring Ideas
Ingredients
- 1 1/2 cups Fustini’s Jalapeno Lime balsamic
- 5 garlic cloves, whole
- 2 Bay leaves
- 1/2 bunch fresh marjoram
- 1/2 cup sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric
- 1 tablespoon celery seeds
- 1 teaspoon fresh ginger, grated
- 2 pounds jalapenos, washed and sliced thin
- 1 pound sweet onions, sliced thin
Directions
- Place all but jalapeno and onion in a large pot and bring to boil over moderate heat. Place jalapenos and onions in a large heat-proof bowl. Once the liquid is boiling, pour over the jalapenos and stir. Let sit for 30 minutes then refrigerate overnight.
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