These new, thin, double cheese flavoured Cheezit Snap'd crackers are insanely delicious. I had a good coupon and they were also on sale when I bought them. 150 calories per 1 1/4c is not bad.
I decided to try less sugar in this pickled jalapeno version. It tastes very much like the version I posted yesterday that used more sugar so I would use this version going forward.
Visit my first post on this topic here.
5 whole jalapenos
2 c water (I used bottled water)
2 c white vinegar
2 tbs salt
2 tbs white sugar
2 cloves garlic smashed
In a medium saucepan bring vinegar, water, sugar, salt to a boil
Add garlic and jalapeno peppers. remove from heat. Let it sit for 15 mins. Place peppers, garlic and brine into a jar. Line the cover with parchment paper. Refrigerate once cooled. It is usable after about 24 hours.
The first recipe I tried didn't seem to have enough liquid so I decided to double the recipe as follows. Then I thought (too late), maybe you don't double the salt and sugar amounts. Anyway, I waited over a week and tried one. It was quite good anyway. It was not too spicy for me at all. When I de-seeded and cut one up into small pieces, I put it in an egg salad and made a bunch of sandwiches, it was really good! It had a kick without the burn is how I would describe it.
Here is my doubled recipe:
2 c water (I used bottled water)
2 c white vinegar
4 tbs salt
4 tbs white sugar
2 cloves of garlic smashed
5 whole jalapenos
heat the water, vinegar, sugar, salt, garlic to a boil
add the whole jalapenos and remove from the heat. Let it sit 15 mins. Add the jalapenos to a jar with the brine and garlic. Line the cover with parchment paper when cooled. Store in refrigerator. It will be usable by the next day or so.
Stay tuned for Part 3 tomorrow, where I will discuss a variation of this recipe.
Linking to Nicole's Friday Face Off and Gillena's Art For Fun Fridays.
I am showing some crusty bread in my ACEO (2 1/2" x 3 1/2") for the art date.
For the Dinner date, I am showing my bowl of oatmeal. I started making it again recently and remembered how much I love it, just with a little milk, a touch of cream and a bit of brown sugar.
