Picked Jalapeños
Making your own pickled jalapeño slices is so incredibly simple that there is no reason in the world why you should not make your own. They will be so much more brightly flavored that you’ll wonder why you never did this before. We’ve based our recipe upon one presented in Lucy Norris’ 2003 Pickled (ISBN 978-1584792772). Remember that you can pickle any pepper using this recipe, allowing you to choose just how much heat – if any at all – you want. This recipe will work best, though, using thick-fleshed peppers. ½ cup water Combine water, vinegar, salt, and cumin in a nonreactive saucepan, and bring to a boil over high heat. Place 2 cloves of garlic into each of two pint jars. Fill each jar evenly with the pepper rings. Pour over with the hot brine. Screw on the lids. Process in a hot water bath for 10 minutes. Let rest in a cool, dark place for at least 2 weeks until the jalapeno slices lose their bright green color. Archive |
 |
 |
 |