Miz Chef

Cooking Up a Healthy Life

Easy Pickled Jalapenos

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Jalapenos are great chiles. They provide a little heat and a little chile flavor without blowing your head off. If you’re anything like me, eating a dish that’s too spicy numbs your palate and you can’t taste anything else. So, jalapenos are one of my favorite chiles to use because it’s low on the Scoville Scale.

If you’re not familiar with it, the Scoville scale was created in 1912 by Wilbur Scoville to measure the heat of chile peppers, indicated by Scoville Units. The more capsaicin a pepper has, the higher the Scoville Units. A jalapeno has 2,500 to 8,000 Units. Lower on the scale is the poblano, which has 1,000 to 1,500 Units. Cayenne peppers have 30,000 to 50,000 Units. A Scotch bonnet, one of the hottest peppers in the world, has 100,000–350,000 Units. Now THAT will blow your head off.

However, as much as I may like jalapenos, and as versatile as they are, there are only so many peppers I can use in a week. I have found that when I have an abundance of them (thanks to a backyard garden), pickling them is a great way to use them.

It’s incredibly easy to pickle jalapenos, and they can be used in so many dishes to add a special zing to it. Use them on burgers and sandwiches, in stews and chilis, in casseroles, and anything else you want to have a zippy flavor.

 

 

Easy Pickled Jalapenos

½ pound jalapenos
1 cup apple cider vinegar
3 large garlic cloves, sliced thickly
1 tablespoon kosher salt
1 teaspoon peppercorns
1 small carrot, sliced ¼-inch thick

Rinse and dry the jalapenos. Cut off the tops, then slice them into 1/4-inch rings.In a small-medium saucepan, combine the vinegar, garlic, salt, and peppercorns with 1 cup water.Bring the pot to a boil; lower the heat to a simmer.

Add the jalapenos and carrot, and simmer 2 minutes. Remove the pot from heat and let cool about 10 to 15 minutes.With a slotted spoon, transfer the jalapenos and carrot to a clean jar with a tight-fitting lid.Pour the brine into the jar, making sure that everything is submerged.Seal the jar and refrigerate for a week.

Pickles keep up to a month.

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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