Sunday, May 24, 2015

Pickled Jalapenos- Crunchy, sour, hot and salty!

Sometimes you need to add a little something to a meal. Pickled Jalapenos is the perfect little something- hot, sour, salty! I love having things in the fridge that I can add to a meal that makes the meal easier to make. Pickled and marinated veggies are perfect. And as I am in the South, the pickles are typically vinegar based, as brine based would ferment too quickly to be viable. All you need is the main dish and few pickled and marinated items from the fridge for an easy meal- any time of the year!

I think of this recipe as a ratio recipe- it reminds me of my pottery glaze mixing days.

Here's how I did it, recipe below!


I started with washed veggies.


Then sliced them- carrots on the diagonal and jalapenos were cored then sliced. This came to about 4 cups of sliced veggies.


I mixed the vinegar, water, salt, organic sugar and garlic in the pot.


I added the carrots and onions to the pot for about 5 minutes to give them a head start since they are tougher than the peppers.


These happen to be the first jalapenos of the season and quite hot, coring them is an easy way to control the heat and enjoy the pepper flavor. I cored about 75% of then, the smaller ones were harder to do... so I left them, after all, you want some heat!


All that left is filling and waiting!


Ready for lunch! Crunchy, sour, hot, and salty!

Pickled Jalapenos

1 cup white vinegar
1 cup water (I used tap, but you could use distilled)
1 tablespoon sugar or choice (honey, agave, etc)
1 tablespoons salt
about 12 jalapenos (washed and sliced)
2 carrots ( washed peeled and sliced)
1/2 a small onion
2 cloves of garlic, halved

sterilized quart canning jar

Boil the white vinegar, water, salt and sugar for one minute, add sliced jalapenos, carrots, and onions.
Remove pan from heat and let sit for 15 minutes.
During your 15 minutes you can sterilize your canning jar and lid my boiling them in water for 5 minutes. remove from water with tongs and let rest on a clean kitchen towel (not terry).

After the 15 minutes are up, add the jalapenos, carrots and onions to the sterilized jar with tongs, then pour over the remaining liquid. Make sure you have enough liquid to cover the veggies! If not top off with vinegar. Add the lid and let cool on the counter, then refrigerate. After two days, give them a try! These should be used within a few of weeks- like you would any opened jar or pickles!

Great with tuna salad, on top of a barbeque salad, on a burger, or if you are having and "off paleo" meal, try them on hot dogs and nachos. You can even use the vinegar for a home made salad dressing!

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This recipe was designed to work for the spring and summer seasons, to take advantage to the current crops and as a refrigerated, not canned, condiment. If you are making this at the end of the season or you want to actually can them to store outside the fridge, please follow your preferred canning methods.

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