One last summer produce recipe coming at you. Pickling is so, so easy – and it’s a great way to transform an ingredient that you might not know what to do with. For me, the one item in our garden that I wasn’t so keen on was the jalapeño. You can only make so much salsa, ya know? By pickling these peppers, I was able to tone down the spiciness and add a lot more flavor.
(the peppers pre-cook)
(aren’t I artsy? I try.)
(the finished product, featuring our homegrown pumpkin)
(Belle decided she wanted in on the photos too)
Adapted from David Lebovitz
- 1 c. white vinegar
- 1 c. water
- 1 clove of garlic, crushed
- 2 tbsp. coarse salt
- 1 tbsp. sugar
- 1/2 tsp. dried oregano
- 1 bay leaf
- 1/2 tsp. black peppercorns, crushed
Slice your jalapeños into 1/4 inch thick rings, discarding the stems.
Heat the vinegar, water, garlic, salt, sugar, oregano, bay leaf and peppercorns in a medium saucepan until simmering. The salt and sugar should be dissolved.
Add the peppers and cook for about a minute. Off the heat and place in your jars (preferably Ball brand – shameless plug).