Sunday, July 8, 2012

Refrigerator Pickled Jalapeños

I'm back! And hopefully, with a bit of a bang. I've missed this!

I've been doing a ridiculous amount of writing to finish the process of amending a few extra letters to the front of my name, which was definitely worth it. But, it detracted from the time I could spend writing here. Forget detracted- it destroyed it. And, most days felt somewhat like this:


 The last thing I wanted to do during my time off was choose words, type, and stare at a computer screen. Honestly, all I really wanted to do was this:


On with the food- Say goodbye to soggy jalapeños. Or, adios if you want. Either way, this recipe produces crisp and crunchy pickled jalapeños. Not cooking the jalapeños does two things. First, it makes this recipe super quick and easy. Second, the jalapeños never have a chance to soften. Not pickling these peppers the old fashioned way shortens their shelf life, but they'll be just fine if you keep them in the fridge. And, you'll eat them so quickly it shouldn't be a problem. Try them on salads, egg scrambles, sandwiches, and all the mexican classics. If you're heat/spice sensitive you can remove the jalapeño seeds to moderate the heat level.



Refrigerator Pickled Jalapeños

1 pound fresh jalapeno chile peppers
2 cups white vinegar
2 large cloves garlic, peeled
2 teaspoon kosher salt
1/8 teaspoon turmeric
24 ounce jar (or multiple smaller jars)

- Rinse, de-stem, and evenly slice jalapeños.

- Meanwhile, combine white vinegar, salt and tumeric in a saucepan and slowly heat until almost boiling.

- Place garlic cloves and jalapeño slices in the jar and pour the hot vinegar mixture over the peppers. Let the mixture cool slightly, seal with a lid and store in the refrigerator. 

-Let the jalapeños marinate for about a week before enjoying them.

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