So I have a confession to make... I love pickled jalapenos. Not in a casual "oh yeah, this is one of my favorite condiments" kind of way, but rather the shameful "I eat these straight from the jar when no one is looking" kind of way. Seriously.
My love for these pickled peppers started at a very early age. I was two or so in my dad's arms when I spotted them in the fridge. Apparently I made quite a fuss and finally my poor father relented, and luckily for me (and dear daddums), I was quite taken with them. Since then I have finished many a jar, all of them store bought. That is until now.
I'd always lived under the assumption that pickling was some kind of alchemy, reserved for only the most seasoned of home cooks. I was so wrong. These little coins of joy are probably one of the easiest recipes I've ever attempted. Thank you bon appetit for showing me the light.
Homemade Pickled Jalapenos
8 ounces jalapenos, cut into 1/4in coins
1.5 cups distilled white vinegar
1.5 cups water
3 cloves of garlic
2 tbsp black pepper corns
2 tbsp kosher salt
2 tbsp sugar
2 tbsp caraway seeds
1 quart size jar
1. Place jalapenos in the jar. Put all other ingredients in a small sauce pan, and bring to a boil. Reduce heat and simmer for 5 minutes.
2. Pour hot liquid into the jar and seal. Let cool, then refrigerate and use within one month.
These tasty delights are excellent right after they've cooled, and I know they'll continue to pickle as the days go by. Enjoy straight out of the jar, or atop your favorite foods.
Perhaps you'd like some on your Homemade Pepperoni Pizza? Have a great week everyone!