July 9, 2014
These are also known as vegetables en escabeche; marinated, basically.
Pickled jalepenos are a particular favorite of mine; I've been known to eat almost a whole can of them in a day. They go with everything.
Adding the brine is my secret to incredible guacamole!
As a variation, you can mix & match vegetables; I combined carrots with the jalepenos to make pickles just like the ones that we get from a local taco place. They're truly addictive!
This takes up so little time from start to finish; it's the perfect pickling project for beginners and busy, busy people alike.
1 1/2 cups white wine vinegar
1 1/2 cups water
2 tablespoons pink salt
1/2 teaspoon celery seed
2 teaspoons cumin seed
2 teaspoon coriander seeds, crushed
2 teaspoons black peppercorns
2 teaspoons dried oregano
1 large bay leaf
2 cloves garlic, sliced
8 or more large jalepenos, sliced into 1/4-inch rounds -
as many as needed to fill the jar to within 1 inch of the top.
Combine water, vinegar, salt, the celery, cumin, and coriander seeds, the peppercorns, and the oregano in a small saucepan and bring to a boil.
While the brine comes to a boil, pack the jalepenos into a quart jar, and place the garlic evenly distributed throughout. Add the bay leaf.
Pour the hot brine into the filled jar, covering the jalepenos completely. Let cool to room temperature, cap the jar, and then refrigerate for at least one week to allow the flavors to fully develop.
These only get better with time, but they're so delicious, they don't last.
Adapted slightly from It's All Good by Gwyneth Paltrow