Pickling Jalapenos

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I’m joining the “Our Growing Edge” link up for March.  It’s an initiative from Bunny.Eats.Design to connect foodies and inspire one another to try something new.  This month Danielle from Keeping Up With The Holsbys is hosting. 

My hubby loves jalapenos.  I usually buy the Old El Paso brand from our supermarket.  But at $4.25 a jar , we’re pretty much paying $17/kg for those little chillies, considering that the ingredients used in the pickling liquid are inexpensive – just water, vinegar and salt!  My local grocer occasionally gets in fresh jalapenos, and this week I picked up four small trays for a total of $7.14.  (I’m kicking myself for not weighing them when I got home, because I can’t do a price comparison for you.  Next time, hey?)  It’s easy peasy to pickle jalapenos yourself.

I’ve tried this recipe before from The Purple Foodie.  It was a hit with my man, but the flavour combinations weren’t exactly what I was looking for.  I wanted some flavours that I associate with Mexican cooking.  I was looking for a recipe that included coriander, cumin and oregano.  Seeing as I couldn’t find one, I decided to make up my very own pickling liquid recipe.

Here it is:

2 cups apple cider vinegar

2 cups water

2 tbs salt

1 tbs sugar

5 cloves of garlic (don’t bother peeling, just crush slightly.  I use the flat side of my big sharp knife)

1 tbs whole peppercorns

2 tsp coriander seeds

1 tsp cumin seeds

A few sprigs of oregano from my garden

Put all the pickling liquid ingredients into a big saucepan and bring it to a gentle boil.  I like to add my chopped jalapenos to the liquid and give it all a big stir to mix through all the spices.  Spoon the jalapenos into a sterilised jar (I boil my glass jars for 10 mins on the stove, but there are other ways to do it if this doesn’t appeal to you), and pour the liquid over, making sure that the chillies are covered.  I had enough jalapenos left over to fill a few smaller containers, and thought they’d make nice little gifts for friends, teachers, etc. with the addition of some pretty fabric and a ribbon.

pickled jalapenos

Do you have a favourite fruit or vegetable you like to pickle?  What about a favourite recipe?

I’d love to hear from you.

M.xx

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5 responses »

  1. This is exactly the type of thing we’d love to see in our new link up!!

    It’s a called Our Growing Edge and it’s about pushing your culinary boundaries and sharing your food adventures with other foodies. It’s a great way to meet new foodies, and see who’s doing what and inspiring each other!
    Check it out – http://keepingupwiththeholsbys.com/2013/03/01/our-growing-edge-a-monthly-food-link-up/

    I love jalapeños…..and home pickled is genius!

  2. Thanks so much for the encouragement! We’ve been eating the jalapenos out of the jar, on steaks topped with chunky salsa and melted cheese, and in place of chilli in our favourite recipes. They really pack a punch in terms of heat! Much, much hotter than those you buy in jars from supermarkets. I’ll definitely join the link up, I can’t say no to a personal invite! Thanks again for stopping by.

    • It is surprisingly simple, and doesn’t take long. There’s something very satisfactory about “homemade,” for me it’s a small move towards being a little more self-sufficient. I’d love to hear how you go if you try your hand at pickling!

  3. Pingback: Our Growing Edge… Edible All-Stars | Keeping Up With The Holsbys

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