I pickle hot jalapeno peppers regularly for my “boys” but wanted something a little mellower for me. I also didn’t want to have to seed and dice the peppers each time I wanted to use them, so I created this, and ended up with exactly one quart of deliciousness.
- 1/3 – 1/2 cup oil
- 12 jumbo jalapenos (or 18 average, 24 small) – seeded and coarsely chopped in 1/2″ pieces
- 1 large onion, also 1/2″ dice
- 1 tsp. sea salt
- 1 tsp. cumin
- zest from 4 lemons – larger pieces are better
- 3 Tb white vinegar
- few drops Fiberfit or sweetener equivalent to 1 Tb. sugar
Remove from heat, and stir in the vinegar, the juices from all 4 lemons, and your preferred smidgen of sweetener. You can skip this, but it helps accentuate the lemon flavor without making it taste in any way “sweet”.
Cover when cool, and refrigerate for up to 4 weeks.
Made exactly a quart – “love it when a plan comes together!”
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