Recipe: Pickled Jalapenos
I’ve always been a pickle fan. Dill, sweet, weird pickled vegetables, it pretty much doesn’t matter, I like them all. But I’ve never tried to actually make them before. It just seemed too mysterious, and too likely to end badly.
When my son in law, John, made a bunch of different kinds of pickles last summer, I started wondering whether I could do the same. I mean it’s not like “if John can do it, anyone can do it” but more like “well, John didn’t kill anybody, maybe I won’t either.”
Then the Phoenix New Times read my mind and published this little recipe/tutorial on making pickled jalapenos (from the Homesick Texan blog) and I was in! This is seriously about as easy as it can possibly get, and produces delicious bread-and-butter pickled jalapeno slices. I threw caution to the wind and doubled the recipe to get two pints of pickles.
It took less than 30 minutes, start to finish, before I had two pints of jalapeno slices pickling away in my refrigerator. The recipe doesn’t say whether or not to strain out the spices when you’re pouring the pickling brine over the peppers in the jars, so I didn’t. That’s probably a fail, since you end up having to fish out the cloves etc. with your fingers when you’re actually using the pickles.
I’ve had these in the refrigerator for a couple of weeks now, and I broke them out this weekend to try them out. They. Are. Awesome. Just the right combination of sweet and heat, they’re the perfect addition to almost any sandwich. I chopped up a bunch of the peppers and put them in a nice bowl (see above) and called it “relish.” It went very well as an add-in to my beer-braised beef which I’ll feature next week.