Thursday, January 27, 2011

Recipe: Pickled Jalapenos

Round about the cauldron go; In the poison'd entrails throw.

Apologies to Shakesepeare. Image, Wiki CC

I just ran out of these little devils last night, so it's time to brew up another batch. Devils is the correct word too. My spouse won't eat them. Stays a mile away.

This is a fiery concoction. If you like hot leave in all the seeds and white ribs of the peppers. If not, remove both, or make yours somewhere in-between. This recipe requires no hot water bath processing, so is quite easy (and quick) to make.

If you have anyone who's difficult to buy for, but loves spicy food, these make a novel gift. I gave a jar to my brother-in-law last Christmas and it lasted no time at all. I had to gift him again on his birthday.

These taste far better than store-purchased pickled jalapenos. I can't remember where I found this recipe but it's a good one. Before this blog post, it was handwritten on a piece of tattered, stained paper. We all have those hanging around. It certainly bodes well for a recipe being good.

It might have come from food.com now that I think of it…

For a different take on how to preserve jalapenos look at my recipe for "lacto-fermented jalapenos." Very easy and are, as my brother-in-law said "the best ones he's ever tasted." Look HERE.


Hot Pickled Jalapenos
Makes two 500ml jars

Photo: Andreas Duess, Flickr ccl
2 500ml mason jars, well washed and rinsed
1-1/2 lbs jalapenos, washed and sliced
1/4 cup olive oil
1 onion, small, sliced thinly
1/2 carrot, in small dice
3 garlic cloves, chopped
1/2 tsp oregano, dried
2 bay leaves
1/2 tsp salt
3/4 cup water
1 cup vinegar

Saut√© onion, garlic and carrot in the oil until softened. Do not brown. 

Add oregano, bay leaves and salt. Then add in vinegar and water. Bring to a boil and add in jalapenos. Bring back to a boil and remove from the heat.

Divide the jalapenos, onion, garlic and carrots between the  jars, ensuring that one of the bay leaves is in each.

Top with the hot liquid, leaving a 1/4" space at the top of the jar.

Seal and let cool. These are best after 3 weeks.

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