If you’ve read this blog at all (have you?) then you know
that I love spicy food. I pretty much want everything to have a little heat to
it, or else it just feels like something is missing. So when I came across this
recipe for Pickled Jalapenos on Steph Chows, it was sort of like falling in
love for this first time. First of all, I love pickles. Secondly—spicy! Yes.
Yes. Let’s do this. And, by the way, pickling is stupid easy. I love pickles
that you get at the store, including pickled jalapenos, but there is something
about pickling your own that is so much fresher and more delicious. So grab a
jar (or two or three) and a handful of jalapenos and get to pickling!
10 jalapenos, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar
The first step is to slice up your jalapenos (unless you
want to pickle them whole but I think sliced is better). Cut them into rings,
not too thin but not too thick either. You could take the seeds out if you want
them to be less spicy but if that’s the case, what the heck are you doing
pickling jalapenos anyway? Sheesh. Put the sliced jalapenos in a canning jar. I
actually used three small jars because that’s what I had on hand.
Next combine the rest of the ingredients in a saucepan over
medium heat. You want to bring it to a simmer, then lower the heat and let it
simmer for about 5 minutes. You may also want to stir it some to help the salt
and sugar dissolve. Remove and toss the bay leaves, then pour the hot liquid
over the jalapenos in the jar. Seal it up and let it cool. I let it cool
outside of the fridge, not for any particular reason that I know of, but it
just seems like the right thing to do. After about 5-7 hours, you can try your
jalapenos. They will be very crisp at this point, and not so pickled, but some
people like that. Or you could wait a few days and they will be more pickled
and less crisp. Either way, they are really spicy but also nice and vinegary
and salty and just plain awesome.
Did you have to do anything special to the jar?
ReplyDeletei didn't do anything because i got the jars straight out of a package, but it probably doesn't hurt to sterilize them if you're worried. http://nchfp.uga.edu/how/can_01/sterile_jars.html
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