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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 6 |
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First attempt at pickling anything Ingredients:
1/2 lb fresh jalapeno, sliced |
3 cherry tomatoes, quartered |
2 garlic cloves |
1/4 cup sugar |
1/4 cup champagne vinegar |
1/4 cup water |
2 tablespoons minced onions |
1/2 teaspoon turmeric |
1 tablespoon butter |
1 tablespoon salt |
Directions:
1. In a small sauce pan, sear jalapenos in butter. Add 1 Tbsp sugar and stir till well coated. Add tomatoes and continue to stir until jalapenos begin to soften about 2 minutes.
2. Add half the vinegar and stir until well mixed. Remove from heat and add mixture to the canning jar.
3. Use the remaining vinegar to de-glazeand add remaining ingredients to the same pan. Heat to a simmer and allow the onion to double in size.
4. Add liquid to the jar leaving a 1/4 in head space. Allow to cool and store in a cool dry place.
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