Even Peter Piper couldn’t pickle a pepper faster than these babies turn out. I had a few jalapenos leftover from making jalapeno jelly, so I put them to work in a bath of pickling spices. I can’t wait to try these on a BBQ pizza, nachos or in chili.
- 1 + 1/4 C water
- 1 + 1/4 C distilled white vinegar
- 3 T white sugar
- 3 T kosher salt, this is NOT the same as iodized or table salt
- 8 cloves garlic, crushed
- 1 tsp dried oregano
- 3 tsp dried epazote
- 3 tsp dried cumin seeds, crushed a little
- 10 large jalapeno peppers, sliced into rings
- 2 large red bell peppers, sliced into strips
- Combine water, vinegar, sugar, kosher salt, garlic, epazote, cumin seeds, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno and red peppers then remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed – should keep for up to 6 months.
This recipe for me yielded 5 (12-oz) jelly jars full of peppers and pickling juice and 2 (12-oz) jars of extra juice that I dropped some baby carrots into for an experiment.
Adapted from Chef John
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