Jalapeño Roast Pork On Ciabatta With Pickled Cabbage And Creole Mustard Recipes
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
JALAPENO POT ROAST
This is a favorite in my family. The jalapenos add a good flavor to the meat and it's not hot at all. Just throw it in the crockpot,go out to play and when you come home fix a couple of quick side dishes ( we have mashed potatoes and green beans) and you are ready to eat. Enjoy :-) Hint: Drain the onions from the crockpot to eat with the roast. Also thicken up the juices from the roast with a little cornstarch to make a gravy for your roast and potatoes. I found this recipe on a slow cooker website.
Provided by 1 Cookin Texan 1954
Categories Roast Beef
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the meat in the crockpot.
- Add remaining ingredients.
- Cover and cook on low 10 to 12 hours.
Nutrition Facts : Calories 482.2, Fat 34.9, SaturatedFat 14.1, Cholesterol 128.5, Sodium 403.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 35.6
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