Buffet on Table: Bloggers Choice
Day 25: Preserving Summer Bounty – Pickled Jalapenos
The recipe uses cider vinegar (aka apple cider vinegar) for the pickling purposes. Just a word of caution, boiling the vinegar gives out quite a strong smell and both my husband and son were bothered a lot by it. I pretended that didn’t bother me, but it was quite strong to my liking as well 🙂
Jalapenos come in different levels of spiciness, but they are not as hot as Indian chilies. My backyard jalapenos were medium spiced, so the pickled version of these jalapenos ended up mildly spiced. These pickled jalapenos are great to serve over tacos, sandwiches, wraps, even pizzas.
- ½ lb Jalapenos - . (about 8), stems removed and cut into ¼" slices
- 2 ¼ Carrots " - medium, cut into rounds
- 1½ cups Apple Cider Vinegar - (reduce to 1cup if you don't like them too acidic)
- 2 Bay leaves
- 1 tsp Sugar
- ¼ tsp Peppercorns Whole
- 2 tsp Salt Coarse
- Place the jalapenos in a heatproof glass bowl.
- In a medium saucepan, combine carrots, apple cider, 2cups water, salt, peppercorns, sugar, bay leaves and bring to a boil over medium-high heat.
- Reduce heat and simmer 2 minutes.
- Pour over the jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
- To store: Completely cool the mixture and store in an airtight container in the cooking liquid for up to a month.