Our jalapeño plants continue to to give us heaps of chilies, so I just had to try this simple pickling method I found in The New York Times. I had a pound of jalapeños so I simply increased the amounts given in the recipe...yes, we really do eat that many chilies. I did add some sugar to the recipe to balance the vinegar, and the result was fantastic. These ended up being crisp like a fresh chili, while having a nice pickled flavor...the best of both worlds. As I'll be picking another batch next weekend, I think some more of these will be in order.
Tangy Salted Chiliesadapted from The New York Times
3 oz. fresh chilies of choice
1/4 cup white vinegar
1 1/2 tsp. kosher salt
1/2 tsp.white sugar
Slice chili peppers very thinly. Place them in a jar and stir in vinegar, salt, and sugar. Cover loosely with a lid, or with cheesecloth and a rubber band. Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.Adjust the recipe accordingly for a larger quantity of chilies.Makes about 3/4 cup
How hot would these end up being?
ReplyDeleteThat depends on the chili...jalapeños vary greatly in heat and the ones we are growing this year are pretty spicy. I'm going to try this same method with some banana peppers too.
ReplyDeleteOn Facebook:
ReplyDeleteKelli said: My mouth is actually watering.
September 3 at 3:42pm
Casa En La Cocina said: Come taste them and your eyes will be watering too ;-D These are some spicy chilies we are growing this year...
September 3 at 4:01pm