Eagle Rock Public House's fried cod sandwich
Eagle Rock Public House's fried cod sandwich
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 15 minutes | Makes 6 sandwiches
Ingredients
1 1/4 cups cider vinegar 1 1/4 cups water 1/4 cup salt 1 1/4 cups sugar 1 cup thinly sliced jalapeños (from 2 to 3 large jalapenos)
Preparation

Step 1 In a heavy saucepan, combine the vinegar, water, salt and sugar over high heat until it comes to a boil. Remove from heat. Place the jalapeños in a large jar or medium glass bowl and pour over the liquid. Weight the jalapeños down so they stay submerged, and set aside until cool. Cover and refrigerate the submerged jalapeños for at least 12 hours to pickle. The jalapeños will keep for up to 2 weeks, covered and refrigerated.

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