Use the form on the right to contact us.
You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.
123 Street Avenue, City Town, 99999
(123) 555-6789
email@address.com
You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.
Butteryum food blog recipes
Creamy golden Chanterelle Mushrooms cooked with Butter, Shallots, Garlic, Heavy Cream, and grated Pecorino Romano Cheese and served over perfectly cooked Fettuccine Pasta. Wait for the Ooohs and Aaahs.
Read Moremakes one 16-ounce jar
Printable Recipe
4-5 jalapeños, washed and sliced into 1/8th-inch thick slices
1 whole clove garlic, peeled (optional)
1/2 cup water
1/2 cup white distilled vinegar
2 1/2 tablespoons white granulated sugar
1 1/2 teaspoon table salt
Place sliced jalapeños and whole garlic clove in a jar that has a tight fitting lid.
In a small saucepan, heat water, vinegar, sugar, and salt; stirring until salt and sugar dissolve (mixture does not need to boil).
Pour warm liquid into jar to cover jalapeños.
Let jar sit at room temperature for 30-60 minutes before closing and storing in the fridge for up to two months.
Feel free to mix in some red Jalapeno or Fresno slices. The colorful mix looks beautiful in the jar.
