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.
So pretty! I’d rather someone give me these than a bouquet of flowers. It’s just the truth.
And I’m going to definitely have to try your pizza combo! Sounds tasty.
These won’t die after time like flowers, only get better! That pizza combo is the best, I bet spice-lovin’ Jake would like it too!
Cindy! These are the prettiest pickled peppers ever! These would be so good on pizza and we’re not afraid of spice or pickled things 🙂 It’s funny how sometimes we end up explaining things in another way to help open the minds of our husbands. I’ve totally done that, too.
Nicole, totally! I find that if Sean is resistant to a food, if I explain it in a different way (or make him feel like he’s missing out on something amazing) he’ll cave and try it…and usually like it! Thanks!
I have pickled peppers before and it is a lot of fun. But now I am left wondering should I make the “peck of pickled peppers” joke, or let someone else do ir? I love this post. GREG
Thanks Greg! For the record, I’m not even sure what a peck is…
I think I totally have to try and make these now.
Would you say they are similar to the pickled jalapeños
you would find at grocery stores, flavor wise?
My boyfriend loves jalapeños and these definitely look
prettier and tastier then the store bought kind.
I would say they are a good substitute. Not the exact same flavor, but my husband thinks they are better than the store bought ones. This batch was definitely a LOT spicier than the ones from the store…depending on the jalapenos you use, you may want to de-seed a few 🙂
Kevin (Closet Cooking)
Pickling your own jalapenos sounds like fun!
The Dinner Belle for Kimberlybelle.com
I add pickled jalapenos to almost everything! They are so handy to have in your fridge. I also like to add radishes–they are crunchy & spicy. Thin sliced carrots are great too–that little bit of sweetness with the spice of the jalapeno makes for a delicious bite.
The Dinner Belle for Kimberlybelle.com
Cindy- First off, I gotta say, you’d be an awesome food stylist. The colors of the peppers against that gorgeous scarf is having me swooooning for realz. What a great house-warming prezzy those pickled pretty peppers would be. And that pizza sounds brilliant!
Jenny, thanks girl! I love that hankie, I was just waiting for the perfect op to use it! That pizza is amazing, truth! Also, those pickled peps would definitely make a good housewarming gift, fo realz!
Just one question, are these pickled jalapenos still crunchy?
Sulis, they do retain some good crunch.