Bit of a departure from venison, but if you can get your hands on some fresh jalapeño I highly recommend this. I learned about it on a trip to the states a few years ago, and it's been a staple for us ever since!
200g jalapeño, cored and sliced
200g sugar
280ml apple vinegar
1/4 tsp turmeric
1/4 tsp garlic granules
1/4 tsp ground ginger
1 tbsp mustard seed
Put everything bar the peppers into a saucepan, and bring to a boil. Simmer for five minutes or so until you get a syrup, then add the peppers and simmer for another five minutes. Pour into sterilised jars, and top up with more syrup.
Great on a cheese sandwich, cheese on toast, crackers with cream cheese, nachos, in a chilli, etc
200g jalapeño, cored and sliced
200g sugar
280ml apple vinegar
1/4 tsp turmeric
1/4 tsp garlic granules
1/4 tsp ground ginger
1 tbsp mustard seed
Put everything bar the peppers into a saucepan, and bring to a boil. Simmer for five minutes or so until you get a syrup, then add the peppers and simmer for another five minutes. Pour into sterilised jars, and top up with more syrup.
Great on a cheese sandwich, cheese on toast, crackers with cream cheese, nachos, in a chilli, etc
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