I love pickles.
I’m Korean, so my love for pickled-fermented vegetables is just inherent. Sean’s love of pickles has been a slow, gradual romance. He claimed for years that he didn’t like pickles–yet he would eat kimchi and nacho jalapenos. It wasn’t until I pointed out that, ahem, both of those are pickled things, that he became more open minded about pickles.
In the last year his appetite for pickles has become pretty voracious.
He devours pickles with voracity. It’s true.
Now that we both love pickles, we eat and purchase them with abandon. We both love a crunchy dill, a sweet + spicy bread and butter, and the best bar snack ever, deep fried pickles (OMG), kimchi of all sorts (my moms is our fave), but the pickled thing we eat most is the jalapeño. We make this pizza that has bacon, spinach, and pickled jalapeños.
It is simply delicious. Seriously, so so good. We always eat the whole pizza.
Bacon + spicy, pickley jalapenos were made to be friends.
We add spinach to the party so we can feel healthy about eating an entire pizza.
So, when I heard about the Pickling Party, I knew I needed to finally make my own pickled jalapeños.
We love them, we eat them all the time, it just made sense.
I did a little research, browsed the internets for pickle recipes and I came up with my own with what I had on hand. Pretty much equal parts vinegar + water, plus seasonings and spices. Sean and I generally like a little sweet with our spicy, so I added a little more sugar than most of the brines called for. I think it turned out really well and I am interested to see what other spice and vinegar combinations I can come up with! This will make enough liquid for a quart jar that has been packed full of jalapeños, onions, and garlic. The jalapeños I found were gigantic. If you have regular sized ones, maybe use 20.
10-15 large jalapeños
1/4 of a large, red onion
5 cloves of garlic
1 cup apple cider vinegar
1 cup water
3 Tablespoons brown sugar
1 Tablespoon kosher salt
2 small bay leaves
1 teaspoon whole, black peppercorns
1 teaspoon dried, mexican oregano
Using a mandoline, or sharp knife skills, slice jalapeños, onion, and garlic cloves. Fill jar with vegetables. Set aside.
In a medium saucepan bring vinegar, water, sugar, salt, and spices to a boil. Make sure that sugar and salt are dissolved and pour the hot liquid into the jar of sliced vegetables to cover.
Cover the jar with lid and allow to cool to room temperature on counter. Place jar in the refrigerator and let it hang out for at least 24 hours before eating.