Sunday, 10 May 2015

Refrigerator Pickled Jalapenos

I like to make my own pickled Jalapenos! The ones you buy from the stores are often very soft, have turned a brown color, and really do not taste all that appealing. Naturally, for someone who grew up eating Habanero peppers daily, Jalapenos are considered mild. The Scovill number for most Jalapenos ranges from 2-12 whereas the Habanero starts at about 2000! I have kicked the usual pickling mixture up a notch by adding some spices, garlic, and of course, a piece of Habanero to each bottle. I usually make more pickling mixture than I need.
I have not quantified the number of Jalapenos you need. That's dependent on the size bottle you will be using, the size of the Jalapenos etc. This recipe is only for the pickling brine.

Pickled jalapeno mixture
1 ½ c vinegar
1 ½ c water
1 tsp salt
2 tbsp sugar
1/4 tsp Ball's Pickle Crisp
1 tbsp coriander seed
1 tsp pimento (Allspice) seeds
2 cloves garlic, sliced
1 small carrot, sliced
1 small shallot, sliced
One small slice of habanero to each bottle

1. Clean and sterilize the containers well. Even though this is a recipe for refrigerator pickles (not canned) the same principles of preparing the bottles apply. Use only firm peppers that are nice and smooth with no blemishes. I sometimes add 1-2 red ones as well just for color. Wash the peppers and slice them up. Do the same with the carrots and the shallot. 
2. Bring the pickling mixture, the sliced garlic and the seeds to low simmer, just below boil. Don’t boil. Let it cool to room temperature. 
3. Pack peppers, carrots, shallots in a jar, Pour cool pickling liquid mixture over peppers in jar. Distribute the various seed spices between bottles if you are using more than one. Cover and refrigerate. Because this is a cold pickling method, they take about 2 weeks to mature.

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