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Ingredients:
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Olive Oil
Onions, coarsely chopped
Jalapeno, chopped
Garlic, minced
Freshly ground black pepper
Anchovy fillets
Whole cloves
Salt
Medium lemon. skin and pith removed
Dark corn syrup
Pure cane syrup
White vinegar
Water
Fresh horseradish, peeled and grated |
2 tablespoons
6 cups
4
2 tablespoons
2 teaspoons
4 cans
1/2 teaspoon
2 tablespoons
2
4 cups
2 cups
2 quarts
4 cups
350g
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Method:
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Combine oil, onions, jalapeno in a large
stockpot. cook over high heat. fry until the onions and jalapeno is
slightly soft, about 3 minutes. add in garlic, pepper, anchovy fillet,
cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and
horseradish and bring to a boil. Reduce the heat and simmer, stir
occasionally, for about 6 hours.
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Spoon the hot mixture into 3 pint size
jars, filling to within ½ inch of the top. with a clean damp towel.
wipe the rim and fit with a hot lid. Tightly screw on the metal ring.
process in a hot water bath for 15 minutes.
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using tongs, remove the jars, place on a
towel and let cool. store in a cool dark place for 2 weeks before
using. Refrigerate after open.
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