I made these pickled jalapeños a few months ago, but hadn’t actually prepared a meal to use some of them until tonight. This is a simple recipe to put together, but woaaaaah are they spicy. I definitely have a weird spice meter, because for some reason, I can eat serrano peppers with no problem, but jalapeños tend to be too spicy for me sometimes. But Dino likes jalapeños, and he agreed that these were crazy spicy. The flavor is good, but you definitely get hit with a wall of heat right off the bat. So enjoy these at your own risk!
It’s All Good – Gwyneth Paltrow
Makes 1 Vegenaise jar’s worth of pickles
3/4 cup white wine vinegar
3/4 cup water
1 tablespoon coarse sea salt
A pinch of celery seed
1 teaspoon coriander seeds
1 teaspoon black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced
Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat. Meanwhile, pack your empty Vegenaise jar with the jalapeños and stuff the bay leaf and the garlic slices in and among the peppers. Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix. The liquid should completely cover the peppers. Let the jar cool to room temperature, then tightly screw on the lid and stash the jar in the fridge. The peppers are good to go after a week, but they keep up to a year in the refrigerator – seriously!
Big Flavors Rating: 3 Stars