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
Posted in CSA, Fall Food, Fridge Finds, Gluten Free, Less is more, Make Ahead, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged jalapeno pepper, Peter Piper picked a peck of pickled peppers, pickled jalapeno pepper, quick pickle
I’m a pickled veggie snob. I will spend $12.00 on a jar of pickles. I will eat one a week so as not to get rid of them too soon, savoring every bite, then I will keep the jar of juice and dump baby carrots into the remaining sea of spices until I drain the jar dry.
Today I noticed some very much neglected pickling cukes in the back of my crisper, not looking so much crisp as sad. Here is my science experiment and foray into quick pickles. I hope you like it spicy.
- 6 baby cucumbers washed and cut into rings
- 1 habanero pepper cut into 4ths
- 2 jalapeno peppers cut in half
- 2 whole cloves garlic smashed
- Handful kosher salt
- 1 1/2 C white vinegar, cause I’m old school
- 1 C water
- 1 1/2 T garlic chopped
- 5 bay leaves, whole
- 2 T dried dill, or 4 T fresh dill
- 1 T black peppercorns
- 1 T agave nectar
- 1 T cumin seeds, whole
First, prep the cukes. Cut into rounds, place in colander, salt generously, let sit for 15-30 minutes. This should perk up your cukes if they were a little sad like mine. Place cukes, peppers, and garlic cloves in a couple of jars you have lids for, it could be a jam jar for all I care, just make sure it’s clean. Since we are not “canning” here, it doesn’t make a difference.
To make the brine, boil for 15 minutes the ingredients listed in brine list. Remove from heat, pour over veggies in the jars. Let cool on counter, then pop in the fridge.
Eat these little guys within the week.
Posted in Fridge Finds, Less is more, Make Ahead, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged agave nectar, baby cucumbers, bay leaves, cumin seeds, dill, garlic, habanero, jalapeno pepper, McClures Pickles, peppercorns, pickles, quick pickles, white vinegar
Mike Hughes I salute you.
It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door. I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.
I’m going to keep this short and sweet. Doorganics delivered today, thus, these tacos were created from my bin. Go online, hook up with Doorganics and be pleasantly surprised. I was.
I give you Doorganics Tacos.
- 1 tablespoon, vegetable oil
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 1 jalapeno pepper, diced
- 1 bell pepper, diced ( I used purple)
- 4 french radishes, finely diced
- 4 green onions, green parts diced only
- 3 cloves garlic, finely chopped
- 1 large tomato, roughly chopped
- 1 large zucchini, diced
- 1 cup cooked black beans, rinsed and drained
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup salsa
- goat cheese or Daiya to taste
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still. Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese. This makes a TON more than 8 tacos worth. I’m taking it to lunch tomorrow sans shells.
Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged bell pepper, black beans, corn, CSA, Doorganics, garlic, green onion, jalapeno pepper, Michigan, Mike Hughes, onion, oregano, purple bell pepper, salsa, seasonal food, tomatoes, veg, vegan, vegetarian, veggie, zucchini