Pickled Jalapeños
These are great on quesadillas, black beans, and in Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeño Dressing (p. 123).
From peppers to onions to other vegetables (like okra and green beans), pickled vegetables are essential condiments in my pantry. I love how the acidic bite of vinegar and the slight sweetness of honey or sugar intensify and transform the main ingredient, giving it more tang and personality than it had in its fresh form. I use chopped or sliced pickled vegetables in countless sandwiches and salads. I also like to skewer them whole for cocktails like Bloody Marys.
Recipe information
Yield
makes about 1 pint
Ingredients
Preparation
Place the jalapeños in a large bowl or glass container or jar. Bring the vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat. Simmer the liquid over low heat for 20-30 minutes, then pour over the jalapeños; marinate them for 15-20 minutes. Cool the liquid completely, and refrigerate until needed.
