quinn patricia poer

quinn patricia poer

Tuesday, March 10, 2015

pickled jalapeños.

i thought pretty hard [about three minutes long] about a clever phrase having to do with pickling a peck of peppers for peter.  i got nothin.  i don't even know what a peck is.


i've never pickled before!  here's my first pickling job.  i sure as hell didn't pickle an actual peck.

 jalapeños! my favorite.






i can't decide if this photo is cute or sad.








other pickling recipes that i saw called for bay leaves or other fancy leaves and herbs.  i just happened to have some new sage growing in my herb planter, so i used these instead.
























i didn't remove the seeds from the jalapeños because i like spicy things and because i *thought* the heat would tame after they'd been jarred a few days.  would you believe that they turned out super flaming hot and burn in your belly?!  yeah.  remove at least some seeds if you know what's good for you and your internal organs.









ta da! pickled peños for q & p.





Pickled Jalapeños
Recipe yields one large (4 cup) mason jar
Store in fridge for several weeks

Ingredients:

  • 1 1/2 cups white distilled vinegar
  • 1 1/2 cups water
  • 10-15 medium jalapeños
  • 20 peppercorns, slightly crushed
  • 2 1/2 TB salt
  • 6 sage leaves (or whatever fresh herbs you'd like to use-- i just had these on hand)
  • 2 garlic cloves, chopped
  • 1 1/2 TB sugar
  • dash of red chili flakes [i'm crazy.  i just thought the mixture needed a pop of color :) ]

Instructions-

Chop the garlic and place in small bowl with the crushed peppercorns and herbs.  Add the vinegar and water to a pot and boil.  Lower heat to a medium simmer and add the salt and sugar.  Whisk & simmer until these dissolve.  Add the garlic, peppercorns, and herbs to the pot.  

Carefully wash and slice the jalapeños.  Remove any or all of the seeds to reduce heat.  Wash your hands and finger nails thoroughly, right this minute!  Don't touch your face, nose, or eyes.

Use the knife or any utensil to scoot the jalapeños off your cutting board into the pot with all the ingredients.  Stir everything together and raise heat to medium for just 2 minutes. 

Remove pot from heat and let cool for 20 minutes.

Pour the entire pot of ingredients into glass jars.  This recipe filled a 4 cup mason jar perfectly!  Add the lid and refrigerate.

I waited until the following day to taste the pickled jalapeños.  They were very spicy, but also delicious.  I was happy with how the whole mixture and balance of vinegar turned out.  Next time, I will probably remove half the seeds.  One happy jalapeño eater said they liked the level of heat.  It just depends on preference and whom you are serving these to.  We've eaten these with the slaw from my last post, tacos, and udon noodle soup.  I would love these on top of nachos!



olé!




qp

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