A Jerry James Stone Recipe
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Ingredients
- 1 Carrot
- 2 cup Chile peppers
- 6 Pearl onions
- 4 Garlic cloves
- ½ tsp Oregano
- ½ tsp Cumin
- 1 tbsp Peppercorns
- 1 Bay leaf
- 2 tsp Sugar
- 2 tsp Sea salt
- ¾ cup Vinegar
- ¾ Water
- 24 ounce Mason jar
Instructions
- To make this recipe, we're going to start off by making the broth.
- Add vinegar and water to a small pot or sauce pan. Add in sea salt, sugar, garlic, black peppercorns, dried cumin, and dried oregano.
- Bring the mixture to a boil.
- Add the chile peppers and carrots, in layers, to a 24 ounce mason jar. About half way full, add in some pearl onions. Continuing layering until you've almost reached the top.
- Add the brine you brought to a boil into the mason jar.
- If the brine does not fully cover the vegetables, add in some water to top it off.
- Seal up your mason jar and let it cool.
- Once it's cooled, put it in the fridge. Let stand in the fridge overnight before enjoying.
- Enjoy!
