Friday, August 9, 2013

Chillin' in the Kitchen: Pickled Jalapenos

We *love* spicy food. When we first started dating, Jeff's idea of spicy was Frank's Red Hot and we laugh at that now since he barely gets a tingle when we use it these days. I grew up eating fairly spicy things, so after years of being together, Jeff's tolerance has naturally increased as to how much heat he can handle. It is not uncommon to go through our kitchen and find a variety of different hot sauces and other spicy things that we consume regularly.

I've always liked the idea of pickled peppers since I like the flavour combination of spicy and sour/sweet mixed together. Unfortunately, any pickled peppers that I tried in the past were overly sour, not at all spicy and generally quite soft and mushy. When I came across fresh jalapenos at the store, I got it in my head that I was going to make Pickled Jalapenos - so I did! Oh. My. Goodness. After making these at home, we are never going back to store-bought again. These are quick to make (not your "real" pickling with brine and sitting for long periods of time, etc.), crispy, the perfect combination of sweet/sour and have a whole lot of kick. It tastes like fire...a delicious, addictive, put-it-on-everything fire. I've made them a couple of times now, and a jar doesn't last long around here - but these will keep beautifully in your fridge if you can stay away from them long enough!

Pickled Jalapenos
adapted from Simply Scratch

12-15 fresh jalapenos, washed and sliced into rings (discard the stem)
1 Tbsp garlic, minced
1 C white vinegar
1 C water - if you want it to be less spicy, add more water and lessen the vinegar
4-6 Tbsp sugar
2 Tbsp salt

1. Heat garlic, vinegar, water, sugar and salt until boiling. Stir to combine and dissolve the sugar and the salt.
2. Add the jalapenos and press them down into the liquid until they are all submerged. Let sit for 10-15 minutes - you should notice a colour change from the bright green of fresh jalapenos to  pea-green as it pickles.
3. Transfer to clean jar and pour as much of the liquid into the jar as possible. Let cool to room temperature before putting the lid on. Store in refrigerator.

That's it! Simple ingredients, simple steps - amazing end results!

-L

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