Jalapeno Pickles
- Ready In:
- 10mins
- Ingredients:
- 2
- Serves:
-
20
ingredients
- 1 (16 ounce) jar baby dill pickles (same size jar as the Jalapenos)
- 1 (16 ounce) jar canned jalapeno slices (same size jar as the Baby Dills)
directions
- Drain the Baby Dills, do not drain the jalapenos.
- In large bowl combine the jalapenos and the dill pickles.
- Blend well and divide into air tight containers (jars or plastic wear).
- Place in the refrigerator for about 1 week before serving.
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RECIPE SUBMITTED BY
<p>I am currently a truck driver in order to keep the bills paid. Have been a Pastor of a Baptist Church for 5 years, and a Bible teacher in one setting or another for more than 30 years. One book is currently on the internet at publishamerica.com or cut and paste this URL into your browser: http://www.abbeychristian.com/product.asp?sku=1605630055 <br />It is titled Divine Letters from a Roman Prison and is a commentary on Pauls writings from Rome. I am married and my wife Jane is the assistant principle at the local middle school. Our son Michael recently graduated from Pensacola Christian College and our Daughter Melanie is currently enrolled there.</p>