Pickling Jalapenos - En Fuego

Pickled Jalapenos

Prep time:  10 mins | Cook time:  8 mins | Total time:  18 mins | Serves: 2 cups | Serving size: ¼ cup (8 servings)

Ingredients

·         10 jalapeno peppers

·         ¾ cup distilled vinegar

·         ¾ cup filtered water

·         1 tbsp. kosher salt

·         1 tbsp. sugar

·         1 clove garlic, smashed

  

Instructions

1.     Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.

2.     In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. let it sit for 15 minutes.

3.     Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.

4.     Note: To make less hot in flavor, add up to 3 tablespoons of sugar.

5.   Note: If you forget to rinse them under, like I did, you may have to cook them twice and add more sugar. LOVE spicy food, but the first time I cooked these they were unedible. 

I put these bad boys in/on everything... literally everything!

ENJOY

My Favorite Veggie Pickling Recipe - You Can Even Pickle Peaches!

When my girlfriend ask me if I wanted to try pickling with her I jumped at the chance. Who doesn't love pickles? So we hopped in the car, headed to Whole Foods, and wandered around the produce section asking ourselves what we should pickle. 

While discussing our pickling we met a very interesting man who told us that he pickled all the time. He suggested we try beets, brussel sprouts, and peaches... Yes peaches.

The recipe we had was very simple. The most time consuming part was cutting all the veggies. The great thing about it is that you can pickle just about anything!

This recipe takes about 40 minutes to prep and is best if you let it refrigerate over night. 

Makes about 2 quarts 

FOR THE BRINE:

10 Cloves Garlic, Peeled

2 Cups White Vinegar

6 Tsp Kosher Salt

Several Sprigs of Fresh Dill

1 Tsp Celery Seed

1 Tsp Coriander Seed

1 Tsp Mustard Seed

1/2 Tsp Black Peppercorns

1/2 Tsp Pink Peppercorns (if you have them)

FOR THE VEGGIES: 

Anything you like! Here we did...

Cauliflower

Asparagus

Pickle Cucumbers

Carrots

Beets

Brussel Sprouts (forewarning - if you use them, cook them a little bit beforehand so that they are soft)

and a separate jar of Peaches

You can also add Red Hot Chiles or Jalapenos to make it spicy!

Veggies

Spices

In a medium saucepan bring 4 cups of water to a boil, reduce heat so water simmers and add garlic. Cook for 5 minutes. Add vinegar and salt, raise the heat and bring to a boil, stirring until salt dissolves. Remove from heat.

In 2 clear 1-quart jars, place a few sprigs of dill (we ended up tripling the recipe). Divide the seeds and peppercorns between the jars. Using tons, remove the garlic from the brine and place 5 cloves in each jar.

Mixing it all up

Pack the jars full of vegetables. You want each jar to be tightly stuffed.

YUM

Peaches and veggies, before we poured in the brine

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good after a a couple hours, but will taste better after a couple of days. These will keep for about 3 months.

After pouring in the brine, the beets started turning the water bright PINK

Now we wait...

If you've never had pickled peaches, try it, they're surprisingly good!

I can't wait to dig in!