Recipe: Pickled Jalapenos
July 27, 2011
Jalapeño peppers are among the most cultivated in the world, versatile and not very hot. There are dozens of different Jalapeno varieties, and every year I choose new ones to try.
This year I'm growing Jalapenona, a variety with large pods, which should ripe to yellow, but I'm harvesting them green and crunchy, to be stuffed or pickled.
I admit that a Jalapeno variety with smaller pods would be more practical to cram in a jar, but can you imagine the satisfaction of filling a jar with just five chilies?
However, the recipe is good for any type of Jalapeno or other crunchy chili.
Harvest Jalapeno still unripe, preferably when corked.
Cut the stem, wash and dry them well.
Put them in a jar with garlic, mustard seeds and other spices to your taste.
Fill with white vinegar and let stand in refrigerator for a month before consuming.
One year ago: Tinda (Indian round gourd) Curry
Two years ago: Yellow Chilies Omelette with Dandelion
Three years ago: Flowers on pepper plants
This goes to A Food Lover's Journey who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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