Tuesday, October 30, 2012

Small Batch Pickled Jalapenos

There's an abundance of gorgeous purple jalapenos up at the farm this time of year, so I figured I would pickle some. Pickling is generally my solution to any overabundance of vegetables :)
This recipe is a modified one from Yumsugar.


10 whole jalapeƱos, stabbed 2-3 times with sharp paring knife
1/2 cup apple cider vinegar
1/2 cup water
1/2 teaspoon whole peppercorn
1/2 teaspoon whole caraway seeds
1 bay leaf
1 clove of garlic, pounded once
1 tablespoon canning salt
1 teaspoon agave nectar

Boil everything except for the jalapenos on the stove for a couple minutes. Meanwhile, pack a pint mason jar with the jalapenos that have been stabbed (so the pickling liquid can seep in). Pour the hot liquid and spices into the jar and screw on the lid. Done! So easy.

Keep in mind these are refrigerator pickles, so keep them in the fridge (obviously). They stay good for a couple of months in the fridge. Give them a shake once in awhile. They will be ready to eat within a week.

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