I adore food with some heat. (Okay, food with a lot of heat). Jalepenos and other chilies feature heavily on our grocery list. So when I found a heap of them in the produce ‘clearance’, AND all said peppers looked pretty good, I thought to myself, I HAVE to have them. Have to. So I bought them, and then promptly thought of what to do with them on the way home. Pickle time!
Since jalepenos feature so heavily in our cuisine, we tend to buy some of those pickled jalepenos you can find in the mexican section of the grocery store, but they are usually kind of water tasting, more sweet than hot, BUT they’re nice on tacos, or as a garnish if you aren’t looking to add the kick.
So I thought to myself (on the drive home from that glorious day at the grocery store where I scored big jalepenos) what if I MADE pickled jalepenos, with a kick? Then I would never have to buy those expensive, sort of sad excuse for hot peppers again (they’re marvelous, really they are).
OMG. I’m never buying that stuff again. Ever (I can hear my mom in my head going ‘never say never!’. Fine. I hope I never buy them again). BECAUSE…this is what you need to make your own. Ready for this? Genius.
a jar, I used a tall, thin mason jar
6-10 medium jalepenos, sliced
1 tbsp water
1/2 cup distilled white vinegar
1 tea salt
1/4 tea tumeric
1/4 cup white wine vinegar
1 tbsp red wine vinegar
1 tbsp rice wine vinegar
8 whole black peppercorns
Add all of this to your jar and store in the fridge. I started using about a week after and they were HOT! (and oh so great).