Yesterday I went to the Burlington Farmer’s Market and came across the most bountiful supply of local jalapeños. Literally about four feet tall and five feet wide were crates stacked with the greenest, most endorphin-rushing pepper that I like to cook with–or in this case, pickle with. I got about 15 jalapeños for $5 or $6 and began thinking…
A few weeks earlier, we had tried a roasted local corn and pickled jalapeño salad from one of our favorite spots in town, ¡Duino! (Duende). Upon trying the pickled jalapeño, I nearly freaked out (in happiness). I had never had such an intensely and beautifully flavored jalapeño before… Sweet, salty, hot, all at once. Crunchy. Filled with juice.
On a mission to rekindle the flavor bonanza my taste buds had that fine day at ¡Duino!, I knew what these jalapeños had to be used for–pickling. The flavors I remember most from that dish were the apple cider vinegar, the garlic, the sugar, peppercorn, salt and some bay leaves. This is exactly how I went about pickling my little guys. I had some wax beans, too, so I made a jar of those with a couple jalapeños!
Two mason jars with lids (I had the 3 cup mark as the max label as my size)
Large handful of wax beans
2.5 cups apple cider vinegar
2.5 cups water
3.5 T salt
3 T sugar
Seven garlic cloves
3-4 T pink peppercorn
Seven bay leaves
Chop up the jalapeños into slices if you’d like them to be ready for use. I chose to leave half whole and slice half. If you chose to leave them whole like I did, make sure to add a few slits to the pepper so it can absorb the vinegar and goodness. Add the jalapeños and wax beans to the jars (I had one jar strictly jalapeños and then one with mainly wax beans and a few jalapeños).
In a sauce pan, combine all of the other ingredients and bring to a boil… Then let simmer for about eight minutes to ensure the sugar is blended thoroughly.
That’s about what it should look like. Then, turn off the stove, and very carefully pour the pickling juice into the jars making sure that all the veggies are covered, and that there is still a little bit of a head (air space) at the top of the jar. At this point, the glass will be extremely hot so do not touch it for a while. Place the lid on top of the jar (but DO NOT tighten!) and let cool for about 45 minutes or one hour before sealing the lid and tightening it. Otherwise, the heat of the liquid could shatter the glass and that would be no good! Once it’s tightened and cooled down, put it in the fridge where you can begin munching the next day or up to (I’m told) a month after you made it. We’re so excited to try ours! Let us know how yours came out!