There was a time in the not too distant past when I wouldn’t eat peppers at all.
I’m constantly amused by my developing tastes. As I get older, I always retry things that I don’t think that I will like. Turns out, every now and then, I’ll end up loving something that I used to loathe. With peppers, it was a texture thing. I have always loved spicy things, but I didn’t like that crunch when I’d hit a pepper in my sandwich or whatever item it happened to be.
Now, I’m a convert. One day I just said, “It’s like a really spicy pickle!” and then I was sold. I’m going to give partial credit to Paseo’s in Seattle, which has, according to the show, “Best Food Ever”, the second best sandwich in the US, which is not too shabby. They have this pulled pork Caribbean sandwich with garlic aoli and pickled jalapeños that Oh My… I need to stop talking about this before I start drooling.
Anyways, like I said, I’m a convert. Lately I’ve been putting jalapeños on EVERYTHING. They grace my sandwiches, tacos, eggs and more. I saw a recipe recently for quick pickles and thought, maybe I should do my own jalapeños. So, for the holidays, I made a ton of tiny containers of pickled jalapeños for family and friends. They were delicious and I will be making them again soon, since I just finished off my final container.
The peppers are hot, spicy, a little garlicky, and all around wonderful for sandwiches, tacos, nachos, or just out of the jar. Just be sure to have a drink on hand because they are hot!
Pickled Jalapeños
- 4 cups assorted colors of jalapeños
- 1 1/2 cups distilled white vinegar
- 3 garlic cloves
- 2 tablespoons black peppercorns
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons coriander seeds
Preparation
Cut large chiles into 1/4 inch rings. Pack all chiles into clean mason jars. I used small, 4 oz. jelly jars to give as gifts, but you could just use two big jars and keep them all for yourself.
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; close jar. Let cool, then refrigerate. Give them a day or two to really soak up the flavors, before you get in and really get down on these bad mamma jammas. Because these aren’t truly canned, serve within 1-2 months.
Photographs by Jessica Yager
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