06. August 2014 · Comments Off on Quick Tip: Pickling Jalapeños · Categories: Cooking, Food, Quick Tips · Tags: ,

Sliced jalapeno peppers in steel bowl

Here’s a quickie – pickle your own jalapeño peppers for salsa, nachos, sandwiches, salads, or anywhere else you want some chili goodness. Plus, you get to grow your own favorite pepper variety for the heat level you desire. You should be able to achieve greater potency than those flaccid rounds you get in a jar from the store.

You need:

15-20 jalapeño peppers
1 cup distilled white vinegar
1 cup water
4 tbsp granulated sugar
2 tbsp kosher salt
2 large garlic cloves


Large saucepan with lid
Screw-top jar or plastic container of about a quart capacity
Latex gloves (optional)

Peel the garlic cloves, and slightly crush (use the bottom of a glass or the flat side of a chef’s knife).

Combine water, vinegar, sugar, salt, and garlic in the saucepan. Cover.

Wash the peppers with cold water to remove any dirt or debris. Don your gloves. Slice about ¼ inch thick, discarding the stem end. Set sliced peppers aside. Remove gloves, or if you didn’t use them – WASH YOUR HANDS WITH DISH DETERGENT BEFORE TOUCHING YOUR EYES, NOSE, MOUTH, OR TENDER BITS. This is a lesson you only need to learn once the hard way.

Bring the liquid to a boil, stirring to dissolve the salt and sugar. Remove from heat, add pepper slices and re-cover. Let sit for 15-20 minutes, stirring occasionally to make sure all the peppers are soaked in the brine. They will turn from bright to olive green.

Remove pepper slices and garlic to your container, and pour over enough liquid to cover. Keep in refrigerator for 2-3 weeks. If they last that long.

11. July 2014 · Comments Off on Easy Refrigerator Bread & Butter Pickles · Categories: Food · Tags: , ,

Bread and Butter Pickles in Black Bowl

Summer yields the bounties of the fresh vegetable harvest. Sometimes, this means finding things to do with a surplus of a given veg. With cucumbers, it’s easy – make refrigerator pickles! These are great for sandwiches, salads, dicing for relish, burgers, or even just snacking.

You need:

Cucumbers, washed

and for each pound of cucumbers,

1 cup cider or distilled white vinegar
1 cup water
½ cup sugar
1 tbsp kosher salt
½ tsp ground turmeric
½ tsp whole coriander
¼ tsp brown mustard seed, whole
¼ tsp yellow mustard seed, whole
1 bay leaf

Slice cucumbers on a mandolin or with a standard food processor slicing blade to 1/8″ thick. Place each pound of sliced cucumbers into a quart container/jar.

Bring the other ingredients to a boil in a saucepan, reduce heat and maintain a steady simmer for 5 minutes. Remove from heat and let stand for another 5 minutes. Remove bay leaf(s). Pour over cucumber slices, seal the containers, and shake to combine. Let cool for 20-30 minutes and then refrigerate for at least 4 hours, if not overnight.

If you like, red pepper flake or sliced fresh chilies can be added to the cucumbers to provide some heat to go along with the sweet/sour flavor of the standard recipe.