As you might have notice I’ve been experimenting with a lot of pickling stuff. Not all goes well the first time so I usually do a small batch first and then adjust things the second time around; that is when I share with you the recipe. My fridge right now it filled with pickled stuff as you can see from the image below. 😀
This year one of the plant that is thriving in my garden is jalapeños. I have like 6-7 of those plants and each is yielding peppers like crazy. 😯 But since it’s one of my favorite vegetable I think I have plenty of dishes that calls for this ingredient such as my Grilled Beef with Pahok Salad, Cambodian Spicy & Sour Beef Soup, Cambodian Stir-Fry Lemongrass Chicken, Sausage & Basil Fried Rice, and my Lotus Root Salad. Pickled jalapeños is very easy to make and keep well in the fridge for months! Even after making this jar there are plenty more in the garden. I think I’m going to show off to my Mother by giving her a jar of pickled jalapeños. 😛 This will prove that not only can I do garden I can cook too, well pickled. When I was growing up I never pay attention to her cooking. I just eat and she would say that I am going to live on burgers for the rest of my life! 😀 Not so, Mother. 😛
Ingredients (makes about 1 quart jar)
25 fresh jalapenos, washed & sliced about ¼ inch thick (you can also pickle whole but stab it with the side with a fork)
2 ½ cups water
2 ½ cups vinegar (plain white distilled vinegar is fine)
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons whole black peppercorn
3 cloves garlic, peeled
Wash, slice or stab the jalapeños and put them in a preserving jar and top it with garlic.
In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
Remove from heat and let cool for five minutes, then pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, store it in the refrigerate. It about 2-3 days it should be ready to eat.