Let's yap about putting things in a "safe place".
Super easy to make and great on burgers, tacos, salads, in burritos, and as a snack. You'll want to keep these pickled jalapeños on hand.
When I was an event manager, the venue chef made candied jalapeños for the salad at an intimate farm-to-table dinner. They were the kind of incredible that makes you reach for a second before you're done chewing the first. Ah, that bit of sweet with a little zing! Addictive.
As we quarantined, I craved random flavors and decided I wanted to pickle jalapenos. I wanted that sweet zing with a crunchier summer vibe. I concocted this recipe and right out of the gate could. not. stop. eating. them.
They landed on turkey sandwiches and burgers, mostly. Heck, I'd nibble a few as a stand alone snack when I stared into the 'fridge. As it happens, I did a lot of staring into the refrigerator in 2020.
Sharing Can Be Hard
We also shared our pickled jalapeños when we finally got together with a couple friends. This was a bold move -- not so much the socializing as sharing. I'm not proud to admit I had to overcome the stingy kid inside of me to do it. But there you have it.
Anyone else have these internal food-sharing struggles? No? Just me? Huh.
Well, it was sad to see the empty container, which you may have noticed is a Chinese take-out soup container. (Free Tupperware!)
Label and date these take-out containers right on the lid with a sharpie marker. Then simply scrub the writing off with a scrubby sponge before tossing in the dishwasher. Wash, rinse, repeat!
I told myself it was fine; they are so easy to make, so I'll just make more. I put jalapeños on the grocery list, and Doug brought home more. Because that's our system: I put it on the list, and he shops. He's good like that.
Lost and Found
And then... I COULDN'T FIND THE DANG RECIPE!
I put it away somewhere "safe" and, of course, immediately forgot the location. You'd think by now I would have learned that I lose things when I do that, but nope. Repeat offender here. Who's with me?
The recipe stayed "safe" for six months. Six months! But suddenly, there it was specially hole-punched and tucked inside my Happy Planner under the "References" tab. Like, why? It's literally the last place I would have looked. I make no sense sometimes.
The good news is I found it and can finally share the recipe with you! I hope it was worth the wait.
Now, if you'll excuse me while I go add jalapeños to the grocery list...
- 4 large jalapeño peppers
- ½ cup water
- ½ cup white vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 teaspoons garlic rough chopped or minced
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
- Cut jalapeños into thin slices, about ⅛" thick, and place in a resealable storage container.
- Combine remaining ingredients in a small saucepan over low heat, stirring occasionally, until water just starts to boil. Remove from heat and pour over the jalapeño slices, submerging them in the water-vinegar mixture.
- Cover, label & date, and refrigerate. If jalapeños aren't submerged, stir them around every time you get in the refrigerator for the first day or so.
- Pickled jalapeños will keep in an air-tight container in the refrigerator for up to two months.
- Enjoy these as a stand-alone snack or on sandwiches, burgers, salads, pizza, tacos, you name it!
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