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  1. Jalapeno Basil Pickles

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    April 30, 2013 by Jenn

    JALBASILPICKLES

    I’m sorry about the crickets over here lately. Things have been a little hectic. I’m planning my move to Richmond at the end of May and Emily’s been working on her wedding. So as an  ”I’m Sorry” present, I give you these delicious pickles. There are hundreds of pickle recipes out there but this one is by far my favorite. The jalapenos add a little bit of a spicy flavor that will make any sandwich even more awesome!

    Ingredients:

    1 cucumber, sliced or speared, whatever kind of pickles are your favorite!
    1 TBSP peppercorns
    1/2 C sliced jalapenos
    1/2 C chopped fresh basil
    1/2 C white vinegar
    1/2 C water
    1 TBSP sugar
    2 TSP salt

    Method:

    Place the first 4 ingredients inside a mason jar and mix them up a little with a spoon, set aside. In a liquid measuring cup combine the vinegar, water, sugar, and salt. Mix well so that the sugar and salt dissolve. Pour the liquid mixture into the jar and put on the lid. Shake well and set in your refrigerator. All done!

    JALBASILPICKLES2

     

    If you are sensitive to spicy foods, removing the seeds from the jalapenos first will help keep them from being so spicy. Remember that the longer the pickles sit in the jar, the stronger the flavor will be. They will last for a couple weeks in the fridge before they start to get weird. Enjoy!


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