Pickled jalapeños

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This was a new experiment, based on this recipe for quick pickled jalapeños.

6 oz. water (3/4 cup)
6 oz. white vinegar (3/4 cup)
0.6 oz. Kosher salt (2 tbsp.)
1 clove garlic, minced
1/2 tsp. oregano (dried)
5 jalapeños, sliced, with seeds and ribs

Bring all of the ingredients except the jalapenõs to a boil in a small saucepan.

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Fill a pint canning jar with sliced jalapeños. The original recipe said 10, but I only got 5 in, though they were unusually large jalapeños. And once they settled I could probably have added one more.

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Let cool, then refrigerate. Store in the refrigerator.


Update #1: The really want to float when you add the brine, until it gets absorbed. Sticking a 4 oz. canning jar on top of the jalapeños in a 16 oz. wide-mouth canning jar until cool works.

There is a possibility that as the peppers settle and cool, the jar will sink in to a point where the brine overflows the jar, so beware of that. Now I just wait until I vacuum seal the canning lid on the jar, then flip it upside down. That's much easier and it reduces the chance of contamination and mess.

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Update March 16, 2015: I removed the sugar and doubled the salt, which makes about 1:20 brine ratio from Michael Ruhlam's Ratio cookbook. I like it better this way. The original recipe was:

3 tbsp. sugar
1 tbsp. Kosher salt

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This page contains a single entry by Rick Kasguma published on May 14, 2013 12:06 PM.

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